school of culinary arts and food technology safety statement 2014

school of culinary arts and food technology safety statement 2014
Safety Statement, DIT School of Culinary Arts & Food Technology
SCHOOL OF CULINARY ARTS AND FOOD TECHNOLOGY
SAFETY STATEMENT
2014
Version
1.0
Date
30.04.2014
Name
Dr. Frank Cullen
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TABLE OF CONTENTS
SCHOOL OF CULINARY ARTS & FOOD TECHNOLOGY EMERGENCY
CONTACT DETAILS
4
INTRODUCTION
7
SAFETY RESPONSIBILITIES
10
DISCIPLINARY ACTION
14
HEALTH AND SAFETY CONSULTATION
14
PROVISION OF INFORMATION
14
HEALTH AND SAFETY RESOURCES
15
SAFE SYSTEMS OF WORK
15
PROCUREMENT CONTROL
15
INSPECTION PROCEDURES
15
TRAINING
16
EMERGENCY PLANNING AND RESPONSE
17
FIRST-AID
23
INCIDENT REPORTING AND INVESTIGATION
24
HAZARD REPORTING
24
MANAGEMENT OF CONTRACTORS/SERVICE PROVIDERS
24
PERSONAL PROTECTIVE EQUIPMENT (PPE)
24
ERGONOMICS
25
WELFARE PROVISIONS
25
SENSITIVE WORK GROUPS
26
LONE, OUT OF HOURS ACCESS
27
WORK PLACEMENT
27
TRIPS/TRAVEL
28
STAFF/STUDENTS WITH DISABILITIES
28
HEALTH SURVEILLANCE
28
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WORKPLACE DRUGS, INTOXICANTS AND ALCOHOL
29
DIGNITY AT WORK ANTI BULLYING AND HARASSMENT POLICY
29
STRESS
29
AUDIT, REVIEW AND COMMUNICATION
29
DOCUMENT CONTROL
29
HAZARD IDENTIFICATION AND CONTROL MEASURES
29
APPENDICES
321
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Safety Statement, DIT School of Culinary Arts & Food Technology
SCHOOL OF CULINARY ARTS AND FOOD TECHNOLOGY CONTACT DETAILS
Role
Head of School
Assistant Head of School
Culinary Operations
Assistant Head of School
School Administrator
School Administrator
Nominated Staff members
Health and Safety Team
Name
Frank Cullen
John Clancy
Cathal Brugha Street
Cathal Brugha Street
[email protected]
[email protected]
Telephone
Extension Number
4474
4430
Michael O’Connor
Fabiola Hand
Breda Bowden
Tony Campbell
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
[email protected]
[email protected]
[email protected]
[email protected]
4435
4344
4344
4436
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
[email protected]
[email protected]
[email protected]
7582
4451
4474
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
7581
4450
4475
4492
4444
4443
4439
4419
7581
4427
4434
4453
4437
James Carberry
Sean Cruise
Nominee on College Health Frank Cullen
& Safety Team
School First Aiders
Frank Jacoby
George Smith
Anthony Conlon
Denise Connaughton
Margaret Connolly
Ann-Marie Dunne
Elizabeth Erraught
Robert Humphries
Franklyn Jacoby
Mary Kavanagh
Norma Kelly
James Murphy
Patrick Zaidan
Location
Email
Please see School contacts for full listing
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EMERGENCY CONTACT NUMBERS
Emergency Services
Mater Hospital
Dublin City Council
Garda Síochána Store Street
Bord Gáis 24 hour emergency line
ESB 24 hour emergency line
Health and Safety Authority
Samaritans
Environmental Protection Agency
112/999 (You may need to dial “0” for an outside line)
(01) 803 2000
(01) 222 22 22
6668000
1850 20 50 50
1850 372 999
1890 289 389
1850 60 90 90
1890 33 55 99
CAMPUS CONTACT DETAILS
Front Desk/ Reception
Incident Controller
Building Service Supervisor
Building Maintenance Manager
Occupational Health Officer
Health and Safety Officer
Health Centre
Chaplain
EAP Contact
Student Counsellor
Porter on Duty
Porter on Duty
Derek Bowden
Terry Maher
Orlaith Waters
Edel Niland
Linenhall
Aungier Street
Finbarr O’Leary
VHI Corporate Solutions
Catherine Bolger
Mountjoy Square
or
Gabby Lynch
Counselling service Administrator
(01) 402 4302/ (01)402 4500
(01) 402 4302/ (01)402 4500
(01) 402 4381
(01) 4024523/ 087 1958120
(01) 402 4317 / 087 9809131
(01) 402 4192 / 086 3891080
(01) 402 3614
(01) 402 3051
087 4169517
Freephone 1800 995 955 (24 hours/ 7 days a week/ 365
days a year)
(01) 402 4120
402 3352/ 086 0820542
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Staff Safety Representative
No one currently appointed
LIST
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Safety Statement, DIT School of Culinary Arts & Food Technology
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SCOPE OF SAFETY STATEMENT
The School of Culinary Arts and Food Technology- Facilities
The School of Culinary Arts and Food Technology is the leading provider of education in Ireland
for some of the world’s largest industries (food, beverages and the broad area of hospitality). The
School has a track record in providing unique and innovative programmes ranging from short
specifically tailored continuing professional development courses to degree and post graduate level
programmes.
The school has three departments with facilities and location as follows:
Department of Culinary Arts - Specialised Facilities
The Department of Culinary Art is located at Cathal Brugha St. and has six fully equipped training
kitchens, two specialist pastry kitchens, two restaurant production kitchens and has access to one
food product development kitchen, one sensory analysis laboratory and one demonstration theatre.
There are two fully equipped training restaurants, one with a capacity of eighty seats and the second
with a seating capacity of fifty. There is one fully equipped bar incorporating a foodservice facility.
In addition the department has access to a fully resourced library, a state of the art language
laboratory and a multimedia laboratory. The College has facilities which include 130 personal
computers fully networked with internet access and includes learner e-mail and web course
facilities. There are 42 class rooms available to the School in four buildings Sackville Place, Cathal
Brugha St and Marlborough St.
Bakery kitchens - Specialised Facilities
The facility is located in the Cathal Brugha Street campus. The facilities consist of two bakery
laboratories, one flour store, one equipment store, and culinary food outlet shop.
Bar Technology: Specialised Facilities
This facility is located in Marlborough Street; it consists of one purpose built training facility and
classroom. All applied bar and wine classes are held in the bar laboratory/classroom in
Marlborough Street.
SCOPE OF OPERATIONS
The School of Culinary Arts and Food Technology is the leading centre in Ireland for learning,
teaching and research for some of the world’s largest food related industries. The School is strongly
student focused and nurtures creativity and innovation in the culinary arts that uniquely bridges the
knowledge gap between the culinary performing arts, gastronomy, culinary/food science, food and
beverage studies, food health and wellness, and entrepreneurship.
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Cuisine/catering: This includes restaurants, catering operations, bars, bakeries and elements
of the hospitality/tourism related industries – the traditional activity
Agri-Food Industries: This includes culinary related activities in food manufacturing, retail,
wholesale and entrepreneurship – a new evolving activity. This is led by an increasing demand
from students for more interesting and varied careers at senior levels in the broad agri-food
product industries including but not limited to the traditional catering/hospitality sector. This
is supported by government policies focusing on ‘high end’ job creation and improving the
social and cultural development of the country
Niche Areas: There is a growing demand for careers in niche artisan food and culinary related
areas including food education, food media and food health and lifestyle. In particular food
wellness and lifestyle are becoming more important
The School has a track record in providing unique and innovative programmes (often first in the
field) ranging from short specifically tailored continuing professional development programmes
(CPD) to degree and post graduate programmes. The learning experience offered to students
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(learners) is multi-disciplinary, comprehensive and challenging. The academic programmes are
highly effective, challenging, dynamic and innovative and lead to rewarding and satisfying career
paths in food related industries including food manufacture/ retailing, catering, hospitality,
agriculture, fisheries and horticulture.
The school has 759 full time students and 150+ part-time students. It should be noted that both
groups of students and in particular those in the part-time programmes have a huge potential for
growth. The school has 42 staff on contract.
HISTORY OF LOCATION
The College of Arts and Tourism at Cathal Brugha Street Campus
The College of Arts and Tourism is located on a number of sites both on the north and south side
of the city. Two of the Schools, the School of Culinary Arts & Food Technology (SCAFT) and
School of Hospitality Management & Tourism together with the School of Food Science and
Environmental Health (part of the College of Sciences and Health with its main campus at Kevin
Street) are located at Cathal Brugha Street/Marlborough Street, Dublin 1 with additional facilities in
Sackville Place.
Historical Development of the School of Culinary Arts and Food Technology
In 1941, (under the Vocational Act of 1930 to develop commercial and technical training) a College
was opened in Cathal Brugha Street offering domestic science teacher training, household
management, human nutrition & dietetics, institutional management and chef apprentice
programmes (professional cookery). In order to concentrate on the education of students for the
hotel and catering industries, the College at Cathal Brugha Street stopped offering teacher training
in 1951. In 1935 the Irish Bakers Trade Union had established a department of Baking Technology
in Kevin Street. In Parnell Square the School of Commerce and Retail Distribution, Department of
Bar and Meat Management had developed courses for Meat (1950) and bar (1963).
By the 1960’s, the College at Cathal Brugha Street, then known as the Dublin College of Catering,
continued to provide industry apprenticeship training programmes (cookery). A four year Higher
Diploma in Hotel and Catering Management was established in 1973 and became eligible for an
honours degree award from Trinity College Dublin in 1977. Part-time block release programmes
particularly in professional cookery increased significantly.
The School of Culinary Arts and Food Technology was established (mid 2000- 2010) comprising
the three former departments of Bar & Meat Technology, Department of Baking Technology and
the Department of the Culinary Arts (previously known as the Department of Hotel and Catering
Operations). These departments subsequently located to a single campus at Cathal Brugha Street
since 2011.
SAFETY RESPONSIBILITIES
In accordance with the DIT Parent Safety Statement, the Head of School Culinary Arts & Food
Technology, Frank Cullen as part of his management function, is responsible for ensuring, so far
as is reasonably practicable, the health and safety of persons working, studying or visiting his area of
responsibility. Where applicable the Head of School will delegate specific activities, operations and
responsibilities to John Clancy Assistant Head of School and John Hoey Technician where
necessary. In particular he is responsible for the following:
1. To ensure a Safety Statement relevant to operations is prepared which complies with
Section 20 of the Safety, Health and Welfare at Work Act
2. To ensure that the Safety Statement is reviewed at least annually and that the DIT Senior
Leadership Team (SLT) Health and Safety Sub-committee is notified that the review has
been completed and is provided with any updated document which may result from such a
review
3. To ensure that all hazards are identified and risks controlled
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4. To ensure that regular safety inspections/audits are carried out to monitor compliance with
the Safety Statement and legal requirements and to ensure appropriate follow-up action is
taken
5. To investigate all accidents to staff/students/visitors in their area of responsibility and to
complete the Incident Report Form as appropriate
6. To ensure that local emergency plans and first-aid procedures are implemented and that
sufficient fire Marshals/first-aid personnel are available
7. To ensure that staff are appropriately trained to carry out their duties safely and to ensure
the attendance of staff at designated training courses as appropriate
8. To ensure that all contractors/service providers carrying out work in the area operate under
the Buildings Office Permit to Work system
9. Based on risk assessment, to arrange for the provision of adequate and appropriate personal
protective equipment for employees
All Institute Staff
All employees/staff have a duty to take responsibility for their own safety, health & welfare and for
that of visitors and any other person who may be affected by their acts or omissions while at work.
Statutory Requirement
Chapter 2, Sections 13 & 14 of the Safety Health and Welfare at Work Act 2005 places a number of obligations
on employees whilst at work as outlined in this section:
13.—(1) An employee shall, while at work—
(a) comply with the relevant statutory provisions, as appropriate, and take reasonable care to protect
his or her safety, health and welfare and the safety, health and welfare of any other person who may
be affected by the employee’s acts or omissions at work,
(b) ensure that he or she is not under the influence of an intoxicant to the extent that he or she is in
such a state as to endanger his or her own safety, health or welfare at work or that of any other
person,
(c) if reasonably required by his or her employer, submit to any appropriate, reasonable and
proportionate tests for intoxicants by, or under the supervision of, a registered medical practitioner
who is a competent person, as may be prescribed,
(d) co-operate with his or her employer or any other person so far as is necessary to enable his or
her employer or the other person to comply with the relevant statutory provisions, as appropriate,
(e) not engage in improper conduct or other behaviour that is likely to endanger his or her own
safety, health and welfare at work or that of any other person,
(f) attend such training and, as appropriate, undergo such assessment as may reasonably be required
by his or her employer or as may be prescribed relating to safety, health and welfare at work or
relating to the work carried out by the employee,
(g) having regard to his or her training and the instructions given by his or her employer, make
correct use of any article or substance provided for use by the employee at work or for the
protection of his or her safety, health and welfare at work, including protective clothing or
equipment,
(h) report to his or her employer or to any other appropriate person, as soon as practicable—
(i) any work being carried on, or likely to be carried on, in a manner which may endanger the safety,
health or welfare at work of the employee or that of any other person,
(ii) any defect in the place of work, the systems of work, any article or substance which might
endanger the safety, health or welfare at work of the employee or that of any other person, or
(iii) any contravention of the relevant statutory provisions which may endanger the safety, health
and welfare at work of the employee or that of any other person, of which he or she is aware.
(2) An employee shall not, on entering into a contract of employment, misrepresent himself or
herself to an employer with regard to the level of training as may be prescribed under subsection (1)(f).
14.—A person shall not intentionally, recklessly or without reasonable cause—
(a) interfere with, misuse or damage anything provided under the relevant statutory provisions or
otherwise for securing the safety, health and welfare of persons at work, or
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(b) place at risk the safety, health or welfare of persons in connection with work activities
In addition, staff have the following responsibilities:
 To participate in and put into practice all training provided by DIT, to ensure compliance
with safety, health & welfare legislation
 To co-operate with those responsible for health and safety
 To familiarise themselves with the contents of the Health and Safety Statement, safety
policies and procedures and Codes of Practice
 To assist in the preparation and updating of the School of Culinary Arts & Food
Technology Safety Statements
 To assist and co-operate with periodic safety inspections/audits
 To assist in the completion of standard hazard identification control sheets and co-operate
with the reporting and investigation of incidents
 To ensure that all equipment is operated in a safe manner and good housekeeping standards
are maintained at all times
 To promote safe work practices
 To ensure that all safety rules are communicated to students, contractors and visitors, other
campus users
 To use equipment only if authorised and trained
 To ensure that any safety measures associated with new equipment/machinery is brought to
the attention of the Head of School of Culinary Arts & Food Technology, implemented,
documented in the Health and Safety Statement and communicated effectively
 To ensure that they do not carry out repairs or servicing on plant/equipment/machinery
unless they are trained to do so, it is isolated and they should ensure that any guards
removed to carry out repairs are properly replaced
 To wear appropriate personal protective equipment where required or in compliance with
on-site mandatory signage
 To report to the Head of School or the Assistant Head of School of Culinary Arts & Food
Technology any person abusing facilities or equipment
 To select and appoint a Safety Representative
 To notify the Health and Safety Officer of any perceived shortcomings in the safety
arrangements
Undergraduate/Postgraduate
Students have a legal responsibility not to endanger themselves or others by their acts or omissions.
Thus they must:
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Take reasonable care of their own safety and the safety of others
Co-operate fully with all safety rules and regulations issued by DIT e.g. smoking etc.
Co-operate with those with responsibility for health and safety
Not interfere or misuse any specified items of safety equipment or any safety device
Ensure that equipment is operated in a safe manner and good housekeeping standards are
maintained
Use personal protective equipment (PPE) as necessary. (Students are required to provide
their own PPE –Chef uniform, safety shoes etc.)
Not access or use kitchen facilities and equipment without the permission of their academic
supervisor and where necessary the staff member in charge of these facilities
Use equipment only if authorised and properly trained
Report any incident, dangerous occurrence, defective equipment or potential safety hazard
to the Head of School or Assistant Head of School of Culinary Arts & Food Technology
To participate in any safety training programmes facilitated by the Health and Safety Office
Adhere to policies and procedures in the case of lone working or out of hours access
To evacuate the facility in compliance with the instruction provided on any activation of the
fire alarm system
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Contractors/Service Providers
The following responsibilities are allocated to contractors/service providers:
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All contractors/service providers will be expected to comply with the Institute’s Policy for
safety health and welfare and must ensure that their own Safety Statement is made available
whilst work is being carried out. It is the Institutes policy that all contractor/service
providers have a Safety Statement in accordance with the Safety, Health and Welfare at Work
Act 2005
All work must be carried out in accordance with relevant statutory provisions and taking
into account the safety of others on the site. The contractor/service provider must have
adequate insurance cover
Contractors/service providers must not commence with any work on the premises or
project site until the Contractor Safety Guidelines and other relevant safety procedures are
read, understood and accepted (available from Buildings Office). They must complete the elearning programme for contractors/service providers
Contractors/service providers will take reasonable care of themselves and others who may
be affected by their acts or omissions and will co-operate as appropriate with DIT
employees as necessary
Contractors/service providers must supply at tender stage a Safety Statement, relevant
method statements, copies of their public and employers liability insurance and complete
the Contractors Compliance Form CCF1 before a contract is awarded
They will liaise with the local Building Maintenance Manager and obtain work permits as
required
Scaffolding and other access equipment used by contractor’s/service provider’s employees
must be erected and maintained in accordance with current legislation and Codes of
Practice
All plant and equipment brought onto the site by contractors/service providers must be
safe and in good working order, fitted with any necessary guards and safety devices and
have all necessary certificates available for inspection
All transformers, generators, extension leads, plugs and sockets must be suitable for
industrial use and in good condition. No power tools or electrical equipment of greater than
110 volts should be used outdoors. If it is necessary to use equipment operating from a 220volt supply, a residual current device with a rated tripping current of 30mA and operation of
30m sec must be used
Any injury sustained by a contractor’s/service provider’s employee must be reported
immediately to the local Building Maintenance Manager
Contractors/service providers must comply with any safety instructions given by DIT.
DIT may carry out safety inspections. Contractors/service providers informed of any
hazards or defects identified during these inspections will be expected to take immediate
action
DIT must be notified of any material or substance brought onto the site which has health,
fire or explosive risks. Such materials must be stored and used in accordance with current
recommendations. Contractors must have a current SDS for each of these materials
Contractors/service providers will be accountable for the maintenance of good
housekeeping practices at all times within their respective areas of work
Contractors/service providers are not allowed to use equipment owned by the Institute
unless written permission is received from the Head of School Culinary Arts & Food
Technology and a competent person passes it as being safe
Contractors should report any accidents on site in compliance with the instructions
provided on their induction training
Visitors (a person other than an employee or contractor/service provider)
 Visitors may not be aware of the potential hazards associated with DIT and also may lack
familiarity with the Institute’s premises/facilities and are therefore a potential risk to
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themselves and others. All visitors must identify themselves to the relevant DIT personnel
and follow all DIT’s safety procedures and policies
Visitors must not enter any area where they do not have the authority to do so. Hazardous
areas will be restricted
They must not interfere with any of the Institutes property, equipment, materials or
substances unless they have permission to do so from the person in charge
They must not remain on the premises any longer than necessary and should return PPE on
leaving
In the event of an evacuation, they will be led to the Assembly Point by their DIT host
A safety booklet and wallet card is available at reception areas and on request
The DIT Parent Safety Statement is available on the safety website www.dit.ie/safework
DIT has a Child Protection Policy available on the DIT website
DISCIPLINARY ACTION
Any member of staff/student who contravenes or fails to manage to work in accordance with
current safety health and welfare legislation, the DIT Parent Safety Statement and codes of practice
may be subject to the Institute’s disciplinary procedures. The Buildings Officer will address any
contraventions by contractors/service providers.
HEALTH AND SAFETY CONSULTATION
Employers are obliged under The Safety, Health and Welfare at Work Act 2005, to consult with and
take account of any representations made by employees regarding health, safety and welfare. The
School of Culinary Art & Food Technology ensures that health and safety is an agenda item at all
meetings and ensures that working groups are appointed to deal with certain health and safety items
if required.
A nominee from the School of Culinary Art & Food Technology, Frank Cullen sits on the Health
and Safety Team for the College of Arts & Tourism. This team meets periodically throughout the
year every two months.
Consultation takes place when there is a change, update or modification to a particular work
process, when new machines or processes are introduced or when new substances or materials are
introduced.
The College of Arts & Tourism Health and Safety Team has selected and appointed Safety
Representatives. Details of current Safety Representatives may be found on the health and safety
website (www.dit.ie/safework)
PROVISION OF INFORMATION
The School of Culinary Arts and Food Technology address safety matter at School meetings,
operational meetings and via email as necessary. The School holds up to five meetings per year. In
September, December, January, May and June each year, in additional the School holds operation
meeting when required.
Staff, students and others are made aware of safety matters by the following means:
• Desktop Emergency Response Flip charts
• Health & Safety notice boards
• Health & Safety Newsletters
• Toolbox talks
• Health & Safety Induction
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•
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Health & Safety Training courses
Signage:
o Safety notice points
o Emergency first-aid procedure signs
o Emergency floor plans
o Assembly point maps
o Fire actions notices
Emergency Response posters
Safety booklets
Safety wallet cards
Website www.dit.ie/safework
Posters
Emails
Inductions are prepared and delivered by Occupational Health Officers where requested
HEALTH AND SAFETY RESOURCES
The School of Culinary Art & Food Technology codes all budgetary spend on activities/spend
pertaining to safety, health and welfare. Considerable resources are expended by the School of
Culinary Art & Food Technology in securing the health, safety and welfare of employees in terms of
personnel, time, materials, equipment and the purchase of goods and services.
Where additional equipment, training etc. is required whether as a result of ongoing risk assessment
or legislative change, resources will be allocated on a prioritised basis to meet the identified
requirements.
The health and safety website hosts a reference library of videos, texts, literature and other
publications on health and safety matters.
SAFE SYSTEMS OF WORK
It is the policy of DIT to ensure that employees are not asked to perform tasks outside their
competence and capacity. Safe systems of work have been designed with this objective in mind.
As some work activities give rise to risks which can only be controlled by adherence to proper
procedures, employees are issued with written safe working procedures which should be adhered to
at all times.
Management shall keep a watching brief on safety matters and where necessary adjust or alter
systems of work to make them as safe as is reasonably practicable.
For Standard Operation Procedures/Safety manuals please see in appendices.
PROCUREMENT CONTROL
The purchasing of equipment, plant and substances is subject to the provisions of the Safety, Health
and Welfare at Work Act 2005 and associated regulations, thus all equipment, plant or substances will
undergo risk assessment prior to acceptance into the Institute. The School of Culinary Art & Food
Technology follows all the guidelines as per the Parent Safety Statement and ensures that a risk
assessment is carried out before any equipment/machinery or contractor/service provider is
engaged by the School of Culinary Art & Food Technology.
INSPECTION PROCEDURES
All locations of work will be periodically inspected by a representative from the Health and Safety
Office accompanied by local management and the Safety Representative. The Head of School
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supported by the Assistant Head of School of Culinary Art & Food Technology will ensure nonconformances identified are rectified and a log maintained.
Where in the opinion of the Health and Safety Officer or other competent officer, there is a risk of
serious injury and immediate risk to individuals, he/she will have the authority to advise that the
activity is stopped until adequate steps have been taken to eliminate risk or if possible reduced to an
acceptable level. Where the risk cannot be reduced to an acceptable level and finance is not
available, the Head of School of Culinary Art & Food Technology shall ensure the activity is ceased.
In accordance with statutory requirements, certain examinations, testing and inspections are carried
out on specific items. A list of those items, the frequency of inspection and the testing body is
presented below:
Item
Flour Dust Monitoring
All portable electrical
equipment i.e. handheld
mixer, soup gun, small
mixers, spiral mixers
Location
Bakery 1 and 2
All kitchens and
bakeries
Test Frequency
Annual
As necessary
Test Company Details
OHSS Consultants
Service Provider/ Competent
person
TRAINING
Health and Safety training is a legal requirement specified by the Safety, Health and Welfare at Work
Act, 2005. It is also Institute Policy that all employees attend such health and safety training and
assessment. Please see Health and Safety Training Policy for Staff.
Each employee will be made aware of emergency action plans and arrangements pertinent to their
workplace as per section 11 of the 2005 Act at induction by completing the online Emergency
Response Training (ERT) programme.
In addition to our statutory duty to employees, DIT seeks to provide such training as is necessary to
enable the students to undertake their studies in a manner which, in so far as it is reasonably
practicable, is safe and does not give rise to risks to health or expose the individual student or other
persons to unacceptable levels of risk. The provision and extent of any necessary training is
dependent upon the nature of the academic discipline being pursued, the experience and disposition
of the students involved, their familiarity with any equipment/substances to be utilised, the
environment/conditions where the activities may be discharged, and the extent to which
supervision is necessary and available. Risk assessments will highlight where additional student
training is required.
Training required for the School of Culinary Art & Food Technology (staff only) includes:
Mandatory Training for the School of Culinary Arts and Food Technology:
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Induction
Manual Handling
Emergency First-Aid
Emergency Response Training (ERT)
Legal Update for Managers
Specialist Training:
 Flour Dust Training
 Evacuation Marshal
 Occupational First-Aid
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EMERGENCY PLANNING AND RESPONSE
SERIOUS INCIDENT/EMERGENCY
 Dial 112/999 (You may need to dial “0” for an outside line)
 Contact DIT Health and Safety Officer - 086 3891080
REQUIRES FIRST-AID
 Seek School first-aider – see contacts page.
 Injured unwell staff/students:
Occupational Health Office
Orlaith Waters
087 9809131
Injured/Unwell Students:
Student Health Centres
Northside 01 4023614
Southside 01 4023051
If serious/after 5pm/in doubt, go directly to local A & E/local GP
REQUIRES FURTHER ATTENTION
 Staff members should attend their local GP
Students should attend the Student Health Centre
 Structural safety matters - Should be referred to the local Buildings Maintenance Manager
 Operational safety matters – Should be documented on a Hazard Report Form and sent to
the Health & Safety Office (www.dit.ie/safework)
EMERGENCY PLANNING AND RESPONSE
FIRE & EVACUATION
SCHOOL CULINARY ARTS & FOOD TECHNOLOGY STAFF
INSTRUCTIONS ON DISCOVERING
contractors/service providers, etc.)
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A
FIRE
(all
staff,
students,
visitors,
Activate the nearest fire alarm point
Leave the building using the nearest exit route
Disperse from the building and move away to place of safety
Do not use the lift
Do not re-enter the building until the “all clear” has been given
INSTRUCTIONS ON HEARING THE EVACUATION ALARM OR OTHER
WARNING (all staff, students, visitors, contractors/service providers, first-aiders etc.)
Objectives:
To outline actions to be taken by School Culinary Arts & Food Technology staff in the event of an
alarm activation
Duties:
Please make this as specific as possible for the relevant area
On hearing an alarm activation or other warning:
 Instruct students and staff to leave classrooms, offices, lecture theatres, kitchens,
canteen, sanitary facilities, storage rooms, staff room, restaurants, common areas,
sanitary facilities and students union
P a g e | 17
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All students in classrooms should be led by lecturers
All visitors should be escorted to safety by the person they are visiting
Anyone in common areas or moving between areas, should immediately join the lines
of people exiting
Shut down equipment if safe to do so and time permits
Close windows and doors to confine smoke/fire spread
“Sweep search” the area specify area (classrooms, offices, lecture theatres, kitchens,
canteen, sanitary facilities, common areas, storage areas, staff room, restaurants and
students union, evacuate the building* immediately by the nearest available exit.
Marshals should then leave immediately via the nearest escape route
If required, assist any individuals to evacuate the area
Form a single file on both sides of the corridor or stairway, leaving the centre
passageway clear
Do not delay or stop to collect personal belongings
Do not use the lift
If heavy smoke is present, try to find another exit or crouch low to the floor
All doors should be closed (not locked) by the last person in the line
Report to your Assembly Point - Pro Cathedral / Gresham Hotel
All evacuation marshals/sweepers, Building Maintenance personnel, Heads of School of
Culinary Arts & Food Technology, first-aiders should assemble at the assembly point(s)
to check in, reporting to the Incident Controller details of any casualties or people
needing assistance with evacuation. This information is then given by the Incident
Controller to the Emergency Services.
Confirm to the Incident Controller that the area has been cleared and report details of
any casualties or people needing assistance with evacuation to the Incident Controller
Do not return to the building until instructed to do so by the Incident Controller
* Separate personal emergency egress plans (PEEP) have been prepared for people with
disabilities
Fire Evacuation Procedure from DIT Cathal Brugha Street
Emergency Exit Plan
Follow the green arrow signs which direct persons to their emergency exits in Cathal Brugha Street
Fire Evacuation Procedure from DIT Marlborough Street
In order to avoid overload on the front stairs:
 Persons on the 7th 6th 5th and 4th floors should go down the back stairs and out the front
entrance to Marlborough Street
 Persons on the 3rd,2nd and 1st floors should go down the front stairs and out the
front entrance to Marlborough Street
 Persons in the basement can either use the exit – in the female changing room, at the lift
lobby (to outside metal staircase), or come up the stairs to the front entrance to
Marlborough Street
Fire Evacuation Procedure from DIT Sackville Place
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
Persons on the 1st, 2nd, and 3rd floors exit on the staircase and out the front entrance to
Sackville Place
Persons on the ground floor in rooms 1, 2, 3, 4 and offices exit through the front entrance
to Sackville Place
P a g e | 18
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Persons on the ground floor in rooms 5, 6, 7, 8 and staff canteen exit using side exit of the
building
Persons in the basement can either use the exit at the rear of the room which leads up to
the side exit of the building. Or use the exit at the front of the room which leads up to the
porter’s desk and out the front entrance to Sackville Place
YOU SHOULD FAMILIARISE YOURSELF WITH THE LOCATIONS OF THE
FOLLOWING:




Escape routes
Fire alarm call points
Fire extinguishers and blankets
Fire assembly points
The Assembly point for DIT, Cathal Brugha Street

GRESHAM HOTEL
The Assembly point for DIT, Marlborough Street

PRO CATHEDRAL
The Assembly point for DIT, Sackville Place

EARL PLACE
P a g e | 19
EVACUATION MARSHALS SCHOOL OF CULINARY ARTS & FOOD
TECHNOLOGY
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Evacuation Marshals
Burke, Róisín
Byrne, Gerry
Cadden, Therese
Campbell, Anthony
Carberry, James
Casey, Karen
Clancy, John
Conlon, Anthony
Connaughton, Denise
Connolly, Margaret
Cruickshank, Anna
Cruise, Sean
Cullen, Frank
Danaher, Pauline
Dunne, Ann Marie
Erraught, Elizabeth
Farrell, Kathleen
Hackett, Gereva
Hand, Fabiola
Hogan, Seán
Humphries, Robert
Jacoby, Frank
Kavanagh, Mary
Kelly, Norma
Kelly, Paul
Mac Con Iomaire, Martin
McCauley, James
Mulhern, John
Murphy, James
O’Connor, Michael
Raftery, Bróna
Rock, James
Shanley, Stephen
Seberry, Dermot
Smith, George
Koll, Gerald
P a g e | 20

Zaidan, Patrick
School of Culinary Arts & Food Technology will ensure that sufficient marshals are appointed on
an ongoing basis to provide an effective service.
Your Incident Controller is:
Porter on Duty
General Rule of Thumb – all staff should act as “sweepers” in the event of an emergency, checking
offices, meeting rooms, kitchens, stores, staff room, canteen, class rooms as they exit to ensure that
as they exit everywhere has been cleared.
YOU SHOULD NOT PUT YOURSELF IN DANGER AT ANY TIME
P a g e | 21
CONTROLLED PROCEDURES
Objects
Hazards

Burning fat
and fires

Possible Controls
Overheated cooking Provide fire blanket and dry chemical extinguisher in a
oil (e.g. in a deep fryer) prominent position adjacent to stovetop
may catch fire on  Buildings Office to ensure that simple brief
stovetop
instructions on how to use fire blanket to smother
Hotplates or burners flames from burning fat or oil are displayed on the
which remain hot
wall. All members of staff are trained in the use of this
enough to start fires equipment.
 The Porters desk telephone number is displayed in
every kitchen located close to the door. When a fire is
detected the fire alarm system will activate alerting
building occupants. Emergency procedures will be
followed to evacuate the building safety. All staff
working in kitchens are required to ensure they are
fully compliant with the fire safety training (ERT).
 No cooking equipment should be left unattended if
switched on.

Short circuit in
 Buildings Office to ensure that fire extinguishers in the
Electrical fire electrical equipment or kitchen area are safe for use on electrical fires (C02 or
appliance
dry chemical).
 Fire extinguisher checked on an annual bases by
external contractor and inspected monthly [visually] by
area responsible staff (School staff).
 All staff members have a responsibility to ensure that
they are aware of procedures when dealing with
electrical fires.
 In the event of an electrical fire full shut down should
be activated by pushing the shut off switch located
beside the kitchen exit door.
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Leaking gas

Fire control

Leaking gas may 
explode or fumes
overcome workers in
proximity of leak
The Buildings Office have an established procedure
for dealing with gas leakage. Staff who notice or
suspect a gas leak should quickly shut off gas supply
using the shut off switch located beside the exit door
and contact the Buildings Office
Fire extinguishers, fire

blankets or smoke 
alarms,
smoke alarms
The Buildings Office maintains fire safety equipment.
As part of regular safety checks ensure smoke alarms
and fire extinguishers have been tested, refilled and
repaired if required (refer to buildings safety statement
P a g e | 22

Untrained staff
administrating fire
control

and territory requirements for testing and
maintenance).
Health and Safety provide appropriate training (ERT)
to staff in administrating fire control (e.g. fire
extinguishers, fire blankets).

Emergency signage
Buildings Office check that appropriate emergency
 Signs not in place or signage is in place, appropriately lit and is regularly
Emergencies
tested on a 13 week basis and is fully operational.
/ evacuations not lit as required
 Lack of emergency
procedures / programs Lecturer to check on entering a kitchen area that there
is a clear path to emergency exits by more than one
 Staff untrained in
evacuation procedures route.
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Buildings Office to ensure appropriate emergency
procedures are in place.
All staff to ensure that they are familiar with
procedures and that they follow these procedures in
the event of alarm activation.
Conduct regular emergency evacuation drills to test
procedures / programs and systems.
The School to ensure lecturers receive appropriate
training for coordinating emergency responses.
Ensure all workers are familiar with all emergency
response procedures, emergency alarm sounds and are
able to act accordingly.
For further details see appendices.
FIRST-AID
An emergency first-aid kit and automatic external defibrillator (AED) is available at the Front
desk/reception area. A list of Institute Staff who have completed training in first-aid/AED is
available on the health and safety website (www.dit.ie/safework). It is required that all staff working
in kitchens attends Emergency First-Aid training (1 day course, refreshed every 2 years).
Teaching Kitchens
First-aid kits are located in all kitchens and bakeries. All staff lecturing and working in these areas
are trained in emergency first-aid. To restock first-aid kits - staff members complete a first-aid order
form and submit it to the Occupational Health Officer.
School First-Aiders
Name
Frank Jacoby
George Smith
Anthony Conlon
Denise Connaughton
Margaret Connolly
Location
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
Email
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
Ext.
7581
4450
4475
4492
4444
P a g e | 23
Ann-Marie Dunne
Elizabeth Erraught
Robert Humphries
Franklyn Jacoby
Mary Kavanagh
Norma Kelly
James Murphy
Patrick Zaidan
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
Cathal Brugha Street
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
4443
4439
4419
7581
4427
4434
4453
4437
Further Treatment / Incident Report Forms
 Staff may refer students to the Student Health Centre in DIT Linenhall at 01 402 3614/
DIT Aungier Street 01 402305, or contact the Emergency Services on 112 / 0999 if an
incident is urgent
 Incident Report forms are available from the Front desk. When completed and signed the
top white copy should be sent the DIT Health & Safety Officer
 An Occupational Health Officer (Orlaith Waters) is available at 087 9809131 weekdays
9:00am – 5:00 pm to deal with the occupational health, safety and welfare needs of all staff
and students and to provide a backup firstaid service
INCIDENT REPORTING AND INVESTIGATION
The Institute has a statutory duty to record all incidents/accidents and report certain types of
accidents and dangerous occurrences to the Health and Safety Authority (HSA). Therefore all
incidents resulting in personal injury, damage to property, dangerous occurrences or near miss e.g.
must be reported immediately to your Manager/Supervisor.
The incident report form must be forwarded to the Health and Safety Officer within 24 hours of
the incident occurring or as soon as possible. Incident report forms are available at the front
desk/reception area.
HAZARD REPORTING
DIT recognises the part that its staff/students/visitors and contractors/service providers have to
play in the reporting of hazards in the workplace. There is a report form to formally identify and
report hazards. If the hazard is a structural issue, it should be reported immediately to the local
Building Maintenance Manager and if it is an operational safety issue, it should be reported to local
management using the Institute’s Hazard Report Form available on the health and safety website.
MANAGEMENT OF CONTRACTORS/SERVICE PROVIDERS
All work undertaken by outside contractors/service providers on behalf of the School of Culinary
Arts & Food Technology must be carried out under a Buildings Office Permit to Work.
PERSONAL PROTECTIVE EQUIPMENT (PPE)
It is the policy of DIT to eliminate all hazards where reasonably practicable. DIT will assess what
PPE appropriate to the task/work environment is required only as a last resort when further risk
reduction is not feasible.
All PPE and safety equipment purchased by the School of Culinary Arts & Food Technology must
be of approved standards and comply with relevant EC Directives regarding design and
manufacture. Defects shall be reported to Managers/Supervisors.
The various areas where PPE must be worn are outlined in the departmental risk assessments. This
is further complemented with mandatory signage. PPE shall be provided and worn in designated
areas and whilst carrying out specific tasks, based on the risk assessments.
P a g e | 24
All PPE must be appropriate for the risks involved without it leading to increased risk. It should be
chosen based on assessment and in consultation with staff members. The PPE should be used only
for the purpose specified and where it is necessary to wear simultaneously more than one item of
PPE, they must be compatible with each other and continue to be effective against the risks
involved. Staff should report immediately when the PPE is faulty or defective or if they have any
medical condition that may affect the correct use of the PPE.
PPE should be of a type suitable for the conditions in the workplace and take account of the user’s
state of health. It is in principle intended for one’s personal use only, however if it is necessary for
an item of PPE to be worn or used by more than one person, measures should be taken to ensure
that it does not create any health or hygiene problems for the users. The supply, issue and record of
all PPE is the responsibility of Supervisors. Employees and students must be informed of all risks
they are being protected from, instructed on the use of the PPE and given adequate information,
training and demonstration in the wearing of such equipment and the level of protection afforded
by its use. Every person provided with PPE must take reasonable care of such equipment and must
make proper use of it where there is a foreseeable risk of injury and where they have been instructed
to do so. They must also ensure that it is returned to storage subsequent to use. Supervision and
monitoring are required to ensure PPE is used/worn.
Staff shall inform any person in the area including contractors/service providers, students and
visitors of the statutory and local policies in place with regard to PPE.
Details of PPE Regulations are included in the student handbook for all practical programmes and
continuously enforced in all classes. DIT Cathal Brugha is a Smoke free zone and no smoking is
permitted in the building or directly outside the entrance. Details of staff and student uniforms can
be reviewed in the appendices.
ERGONOMICS
All new equipment and machines, tools, work methods, work procedures and work stations should
be assessed for ergonomic hazards prior to being brought into use. The Health and Safety Officer
should be informed of the risk assessment process and will advise of competent people to assist
with the risk assessment.
Staff should consider ergonomic standards when designing new workstations and layout of new
offices.
It is the responsibility of the Head of Culinary Arts & Food Technology supported by the Assistant
Head of School to ensure that all information on ergonomic controls is communicated to
employees and students via circulars, team briefings or other means. He should also ensure that all
problems identified are addressed and brought to the attention of the Health and Safety Officer.
WELFARE PROVISIONS
In accordance with legislation, Dublin Institute of Technology is committed to providing welfare
facilities which are available to all staff which include the following:
 Adequate and suitable sanitary and washing and drying facilities with hot and cold running
water maintained in a clean and hygienic condition
 Adequate number of lavatories and washbasins with hot and cold running water
 Adequate and suitable showers for employees if required by the nature of the work
 An adequate supply of potable drinking water at suitable points conveniently accessible to
all employees, tested by the Buildings Office
 Suitable facilities for sitting/other ergonomic support, in the case where work can be done
in a seated position
P a g e | 25
 Suitable and adequate facilities for boiling water and taking meals or reasonable access to
other suitable and adequate facilities – staff room (room 15) locatred on the 1st floor,
ARAMARK Canteen located on the ground floor DIT Cathal Brugha Street, Students
Union Shop located on the ground floor DIT Marlborough Street, and staff room located
on the ground floor DIT Sackville Place
 Easily accessible rest rooms/areas with seats with backs
 Adequate provision for drying wet or damp work clothes
 Adequate ventilation, temperature and lighting
 Fire detection and fire fighting equipment
 Emergency routes and exits
 Clean and well maintained interior walls, floors and traffic routes
 Rest facilities for pregnant ladies or breastfeeding mothers (First-aid room)
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Everyone is obliged to care for these facilities and must not misuse them. All welfare
provisions should be maintained in a clean safe condition
Arrangements for regular cleaning of premises and removal of waste should be made by the
local Building Maintenance Manager. Arrangements for cleaning and waste disposal is
outlined in the risk assessments below
Drinking water is available to all staff via water dispensers, located throughout the building
SENSITIVE WORK GROUPS
Protection of Children and Young Persons
In cases where children must be present on Institute premises and therefore affected by our
acts/omissions, sufficient notification must be given to the Health and Safety Office by the DIT
host representative, of the situation, so that an appropriate risk assessment may be carried out.
When on DIT property, the parents/guardians/host representative charged with responsibility for
bringing the child onsite, must be responsible for that child and ensure that at all times they are
supervised and protected from activities, processes, equipment, machinery, agents etc.
The School works with the DIT Access programme each year. The Access office provide a
workshop to inform staff working on the programme of the DIT policy and Child protection Act.
This workshop is conducted before commencement of the Culinary Experence whereby School
Children ranging between 16 and 17 years are invited into the School for two day experience. The
owner of this programme is the Access Office and Risk assessments are developed by their office.
Please ensure that all staff are familiar with the DIT Child Proctection Policy.
Pregnant Post-Natal and Breastfeeding Employees/Students
The Safety, Health and Welfare at Work (General Application) Regulations 2007, places a duty on
employers to assess the risks to determine any possible effects on new/expectant mothers resulting
from any activity at the place of work.
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Each risk assessment will identify hazards in the workplace that could pose a health and
safety risk to new and expectant mothers
Where the assessment reveals a risk, then preventive or protective measures will be taken.
Pregnant employees/students should advise the Health and Safety Office of their condition
as soon as they are aware they are pregnant so that a confidential pregnancy risk assessment
may be carried out
P a g e | 26

On returning to work/college any new mothers who are breastfeeding and require facilities
should contact the Health and Safety Office
LONE/ OUT OF HOURS ACCESS
There is currently no building acess outside of normal working hours in the School of Culinary Art
& Food Technology with out of hour access. Currently the School do not have lone workers on
site.
WORK PLACEMENT
Student Work Placement
The meaning of work placement is ‘Relevant training provided as part of a training course, programme, offered
in the School of Culinary Arts & Food Technology in an Industrial/Commercial premises or food businesses’.
These placements are usually located outside of the college but could be a research centre located
within the college. The meaning suggests that the college cannot be regarded as an “employer” of
students on work placement. There remains however, a duty of care on the college to take
reasonable care in arranging a placement. Tutors should consider providing detailed requirements
regarding safety and health to students going on placement and their work placement providers. As
part of the educational provision in the School three workshops are conducted for students going
on industry placement longer than five weeks. In these specialised workshops health and safety is
discussed. For student on placement for five weeks or less one workshop is conducted at which
safety issues are discussed. All placement programmes in the School of Culinary Arts and Food
Technology are external to the College.
Definitions:
Student: Any person registered on a programme of study provided by the college.
Placement: The provision of any work based activity, under the control of any undertaking, for a
student to gain experience of work, or of working environments, as part of a course of study.
Placement provider: Any undertaking, whether or not for profit making facilities for work
experience available to students.
Placement tutor/supervisor: A member(s) of college staff nominated to liaise with or visit the
placed student.
During Placement
Where visits take place the placement office/tutor, will specifically enquire on health and safety at
work matters and record his/her findings.
Risk to the student or danger of harm if at any time any member of the School staff has good
reason to believe that a student is in a position where harm is likely to be caused to the student
because of unsafe practices at the placement, he/she will remove the student immediately and that
premise will be taken off the list of approved premises. The Head of School/ Assistant Head of
should be advised where any doubt arises as to the suitability of a placement for health, safety, or
welfare reasons, or where an initial enquiry raises doubts as to suitability.
Placement with or in other educational establishments: The same general regulations apply as
to placement in industrial/commercial establishments.
Industrial/commercial placements: Each placement must be reviewed by the placement tutor
and account taken of relevant local conditions and appropriate controls put in place where
necessary.
Course/placement monitoring
P a g e | 27
Where students are placed in employment overseas the Placement Officer or Tutors is required to
communicate with the host organisation and monitor their progress based on the information
received during the placement.
Working Overseas
The work placement is usually within the European Union and is therefore subjected to European
Health and safety Legislation and is normally controlled by the employers in the country visited.
They (placement providers) will be subject to the health and safety regulations of the European
Union and the country in question. Individual employers may have health and safety codes of
practice to which Irish academics and students are required to adhere.
TRIPS/TRAVEL
Lecturers Attending Courses and Conferences Abroad
In cases where the Dean or Head of School is releasing academic staff member to attend short
courses or conferences abroad the responsibility for assessing the risks rests with the individual staff
member. The staff member concerned must ensure that a full and appropriate risk assessment has
been completed and that they have been provided with all essential information by the course or
conference organisers.
Lecturers Taking Students Overseas
Where individual members of staff and leaders are taking students overseas, they must be
authorised, competent and where necessary qualified. They must be adequately trained in the basic
health and safety techniques, possess any necessary skills (such as basic first-aid), are capable and
competent in leading a party in the field (where appropriate) and appreciate the hazards and safety
measures involved in the undertaking as a whole. The staff member organising to take students
overseas must complete a risk assessment in advance of traveling. Where groups of persons are
involved, this appreciation will be communicated down the chain to all participants. This is
particularly important in areas of high risk due to isolation, geographical, environmental or other
natural features, e.g. disease, natural predators, etc. Local conditions have been explored sufficiently
and the likely risks are communicated to all concerned. All groups or individuals are as well
prepared as is reasonably practicable.
STAFF/STUDENTS WITH DISABILITIES
Specific risk assessments will be completed to ensure that the health and safety needs of staff and
students with permanent/temporary disabilities are taken into account. Preventative and proactive
measures will be put in place following the risk assessment if specific hazards are identified.
Personal emergency egress plans (PEEPs) will also be prepared if required. The Disability Liaison
Officer will provide specialist and competent advice and liaise with the Health and Safety Officer,
Occupational Health Officers, College Manager and Building Maintenance Manager. The onus is on
visitors with a disability to notify staff at the front desk, who will assist in evacuation if required.
Please ensure all staff and students are familiar with the procedure and are referred to relevant
services where necessary.
HEALTH SURVEILLANCE
Risk assessments will determine if health surveillance is required. Health Surveillance is made
available to all staff appropriate to the health and safety risks present and facilitated by the Health
and Safety Office. In certain circumstances, staff and students may be referred to our external
Occupational Health Physician for a health assessment in relation to their work/studies to ensure
that we can put in place any additional corrective action if required.
P a g e | 28
Eye tests are available for regular visual display unit users at the National Optometry Centre. Please
familiarise yourself with the eye test policy which is available on the health and safety website.
WORKPLACE DRUGS, INTOXICANTS AND ALCOHOL
An employee/student must ensure that he or she is not under the influence of an intoxicant to the
extent that he or she is in such a state as to endanger his or her own safety, health or welfare or that
of any other person. Contraventions will be dealt with as per DIT disciplinary procedures.
DIGNITY AT WORK
PROCEDURES
ANTI
BULLYING &
HARASSMENT POLICY
AND
The Institute’s Dignity at Work Anti Bullying & Harassment Policy and Procedures deals with
complaints against members of staff in the workplace which also includes work associated events
such as meetings, conferences and work related social events, whether on the premises or off
site. Bullying or harassment of staff/students will not be tolerated. Please ensure that all staff are
familiar with the relevant policy/procedure.
STRESS
The risk assessment will identify any areas where stress is a hazard and controls will be implemented
to eliminate this hazard. The HR department should be consulted immediately if an issue regarding
stress is highlighted. An Employee Assistance Programme (EAP) is available to all staff. Students
should liaise with their tutors in relation to issues regarding stress. Tutors are appointed for groups
of students. Students may also seek assistance from the Student Health Centre and Student
Counselling Service.
AUDIT, REVIEW AND COMMUNICATION
The School of Culinary Art & Food Technology ensures that periodic health and safety audits are
completed and a review of all Safety Statements and documentation takes place. This will be
approved by DIT’s SLT Health and Safety Sub-Committee. All changes will be communicated to all
staff, students, visitors and contractors/service providers. The most recent revision of all Safety
Statements will be available on the DIT safety website and from the School of Culinary Art & Food
Administrator.
DOCUMENT CONTROL
This document is a controlled document and as such any updates, review and distribution will be in
accordance with DIT’s standards for such documents. Only controlled copies will be updated when
required. The Head of School Culinary Art & Food Technology will issue new documents after
appropriate consultation and agreement with relevant parties
HAZARD IDENTIFICATION AND CONTROL MEASURES
It is the policy of the Institute to identify hazards in the workplace, assess the risk to safety and
health and control these risks as far as is reasonably practicable.
The Parent Safety Statement outlines the generic hazards, which have been identified and the
control measures that are in place.
It is incumbent on those responsible for managing their areas of work, at all levels, not merely to
observe the arrangements described in the Parent Safety Statement, but to assess their applicability
within their area of authority and where necessary to refine and extend them to deal with particular
P a g e | 29
local situations. The management of the Dublin Institute of Technology is committed to ongoing
identification of hazards, assessment of the appropriate risks and the introduction of controls to
deal with them. Management at all levels have a responsibility to apply this principle within their
area of authority.
Staff are encouraged to become involved and participate in safety, health & welfare issues. In
particular, they are encouraged to identify any potential hazards, which may exist, and to ensure that
a risk assessment is carried out.
Ongoing hazard inspections will be carried out periodically to ensure that the information is
updated, controls are adequate and where necessary the risks are reassessed.
A “hazard” is taken to mean “any substance, article, material or practice which has the potential to
cause harm to the safety, health or welfare of staff, students, visitors, contractors/service providers
in DIT”. Hazards may be classified as:





Physical
Chemical
Biological
Operational
Human Factors
“Risk” is a measure of the probability of the event occurring and the severity and extent of the
injury, ill health or damage it may cause if it did occur.
Risks may be classified as:



High
Medium
Low
High
Medium
Low
Occurrence is probable, and could cause a fatality, serious injury or serious ill health
to an individual or group of people.
Occurrence is possible and could cause injury or ill health to an individual or a small
group of people.
Occurrence is possible but unlikely, only minor injury would be caused and would
probably be limited to a single individual.
The classification of hazards should be used to develop the priority of control measures, remedial
actions, and the allocation of resources. As a general rule, the control measures will seek to eliminate
any risk classified as high and reduce the potential of risks classified as medium or low.
Risk control measures are a combination of:
Elimination
Substitution
Isolation
Engineering
Personal Protection
Where the risk is removed
Where the risk is exchanged for one of lesser classification
Where the risk is contained (e.g. Enclosures, guards etc.)
Where common systems are used to protect all exposed to risk (e.g.
Fire alarms, ventilation systems etc.)
Whereby the above means, the risk cannot be reasonably be
reduced further, but an unacceptable level of risk remains, the team
members are individually protected from the risk.
P a g e | 30
Procedure
Where procedural controls are used. This will include procedures
such as Standard Operating Procedures and training and the
provision of information may apply to any and all of the above
control measures.
RISK ASSESSMENT
001
002
003
004
005
006
007
008
009
010
011
012
013
014
015
016
017
018
019
020
021
022
023
024
025
026
027
028
029
030
Fire Emergency Response & Evacuation
Manual Handling
Work Equipment
o Kitchen equipment/ grills/ mixers/ ovens/ food processers
Portable Appliances & Handheld Equipment
Noise
Structural: Floors, Walls, Ceilings, Doors, Fixtures and Fittings
Slips, Trips & Falls
Access & Egress
Photocopiers & Printers
Ergonomics/ Work Stations
Mechanical Lifting Systems
Delivery Vehicles
Hot Surfaces / Liquids / Solids
Pressure Systems
Radiation
Vibration
Services: Heating
Lighting
Ventilation & Temperature
Electricity
Asbestos
Confined Spaces
Lasers
Construction / Maintenance Work
Office Safety
Glass/ Sharp Objects / Knives
Cleaning of Kitchen Equipment
Deep Fat Fryers
Food handling
Work Activities / Processes
PAGE
NUMBER
38
42
44
46
47
48
49
50
51
53
54
55
56
57
58
58
59
60
61
62
64
64
64
65
66
68
70
71
73
74
P a g e | 31
o Kitchen, bakery, and restaurant activities: food preparation,
cooking, serving and cleaning
031
Housekeeping
032
Cleaning
033
Waste Disposal & Removal
034
Signage and Documentation
035
Incidents, Hazard Reporting, First-Aid
036
Use of Ladders / Working at Height
037
Out of Hours Access / Lone Working
038
Trips/ Travel
039
Work Placement
040
Events Hosting
041
Conferences / Seminars
042
Storage
043
Sensitive Work Groups:
o Pregnant Employees /Students & Nursing Mothers
044
Sensitive Work Groups:
o Young Persons
045
Sensitive Work Groups:
o People with Disabilities
046
Sensitive Work Groups:
o New Recruits
047
Sensitive Work Groups:
o Undergraduates
048
Sensitive Work Groups:
o Postgraduates
049
Stress
050
Violence
051
Bullying & Harassment
052
Welfare Facilities
o Sanitary Facilities, Staffroom / Canteen
053
Visitors
054
Contractors / Service Providers
055
Behaviour
056
Personal Protective Equipment (PPE)
057
Chemicals
058
Gas
059
Biological Agents
GREEN ROOM KITCHEN (GRK)
060
Work Equipment
o Cryto peerless EL5 5 LT planetary mixer
o HL 11012AT planetary mixer
o Cryto peerless XBE10AS planetary mixer
061
Work Equipment
o Zanussi RS06FIF single door freezer
o (Polar GN70BTV single door freezer
062
Work Equipment
o Foster gastronorm supra single door fridge
o Foster gastronorm supra double door fridge
o Foster gastronorm supra single door fridge
063
Work Equipment
o Foster BCF 35 / 15 blast chiller
064
Work Equipment
o RDI pot soaking unit
065
Work Equipment
o Zanussi type 10 M9286 ice machine
066
Work Equipment,
75
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
105
107
108
110
111
112
113
114
115
P a g e | 32
o LT potato ricer
Work Equipment
o Panasonic pro 2 1400 microwave oven
068
Work Equipment
o Alto Shaam 1000-BO2/96 Hot holding unit
o 2 X bespoke baine marie hot holding units
069
Work Equipment
o Hobart upright dishwasher
070
Work Equipment
o Falcon "steakhouse" grill
071
Work Equipment
o 2 X Morice 6 burner 1 solid top range
072
Work Equipment
o Metos culino-80 stock pot
073
Work Equipment
o Convotherm OD10.10 P 10 grid combi oven x2
o Moretti forni "grain" PD60.60 pizza oven
KITCHEN 8 (KT8)
074 Work Equipment
o Ilsa Ah141002 2 door freezer
o Foster gastronorm supra 351 HT 2 door fridge
o Foster Premg 135 OH 2 door fridge x2
075
Work Equipment
o ITV "ice queen" 135 aire (v17) Ice machine
076
Work Equipment
o Falcon G2522 "Dominator" wall mounted gas grill
o Falcon steakhouse wall mounted grill
077
Work Equipment,
o Helia type 24 smoker (2 units)
078
Work Equipment
o La minerva G/E32R refrigerated mincer
079
Work Equipment
o Morice 4 burner / 1 solid top gas range
080
Work Equipment
o Convotherm OES 10.10 10 grid combi oven
o Juno 5712-36 10 grid combi oven
081
Work Equipment
o Robot coupe R3 food processor
082
Work Equipment
o Kitchen K5SS 5 LT planetary mixer
083
Work Equipment
o La minerva Pack 69 vacuum packer
084 Work Equipment
o Robot coupe Mp350 soup gun
085 Work Equipment
o Spicer "tumbler" meat marinader/ briner
086 Work Equipment
o Hatco CSS-5M hot holding/ smoking unit
087 Work Equipment
o Lauda M20 (heater RM 6 B) water bath
088 Work Equipment
o Prolite LD 50 deep fat fryer
089 Work Equipment
o Double griddle unit
090 Work Equipment
o "Capic" 2 burner & 1 solid top gas range
091 Work Equipment
067
116
117
118
119
120
121
122
123
124
125
126
127
128
129
131
132
133
134
135
136
137
138
140
141
142
P a g e | 33
o Foster BCF 35/15 blast chiller
Work Equipment
o Butcher bocks
KITCHEN 9 (KT9)
093 Work Equipment
o Robot coupe R301 food processor
o Robot coupe Blixer 4 mono food processor
094 Work Equipment
o Convotherm OES.6.10 6 grid comi oven
o Henny Penny "Esc110819-01" 10 grid combi oven (CE marked)
o Hobart 6 C8-0611E 6 Grid Combi Oven
095 Work Equipment
o "Panasonic Pro 2" 1400 microwave oven
096 Work Equipment
o Fagor FE-710 C deep fat fryer
097 Work Equipment
o "J Charvet Voiron" bespoke cooking island
098 Work Equipment
o 2 Baine marie hot holding service units
099 Work Equipment
o Hobart HX40 dishwasher
100 Work Equipment
o Foster gastronorm supra 351 HT 2 door fridge
o Tefcold TFW1605 undercounter fridge
o Tefcold TFW1605 undercounter fridge
o Foster HR150 undercounter fridge
o Foster HR400 single door fridge
101 Work Equipment,
o Marco "comet" water boiler
102 Work Equipment
o Robert roberts NOVO-011 coffee machine
103 Work Equipment
o La minerva pack 16 vacuum packer
104 Work Equipment
o HL 11012 AT 20 lt planentry mixer
o Kenwood KM005 5LT planetary mixer
105 Work Equipment
o Ilsa 2 door TmmG2017 undercounter freezer
106 Work Equipment
o Foster BCF 20/10 blast chiller
107 Work Equipment
o Avery berkel FX220 digital weighing scales (2 units)
108 Work Equipment
o Jackson 900 series 9016 6 burner & oven range
109 Work Equipment
o La cimbali M30 G/1T tri classic coffee dock
KITCHEN 17
110 Work Equipment
o Foster Premg 136 OH 2 door fridge
111 Work Equipment
o Hobart 6 C8-0611E 6 Grid Combi Oven
o Hobart 6 CSDUC1012LAE-KK 10 Grid combi oven
o Convotherm OES.10 ES1010030000AD10 grid combi oven,
Morice 4 burner & 1 electric oven
o Eloma genius T6-11 Grid combi oven
112 Work Equipment
o X2 Falcon "steakhouse" wall mounted grill
092
143
144
146
148
149
151
153
154
155
156
157
158
159
161
162
163
164
165
166
167
169
P a g e | 34
113
Work Equipment
o Morice 4 burner & 1 solid top gas range x2
o Morice 2 burner & 1 solid top gas range x2
114 Work Equipment
o Foster CBCF 20/10 blast chiller
115 Work Equipment
o Robot coupe R301 D food processor
116
Work Equipment
o Panasonic pro 2 1400 microwave oven
117 Work Equipment
o "steakhouse" wall mounted grill – removed from kitchen
118 Work Equipment
o Prolite LD 50 fat fryer
KITCHEN 18
119 Work Equipment
o Foster Premg 50 OH 1 door fridge
o Foster gastronorm supra 351 HT 2 door fridge
120 Work Equipment
o Rational SCC101 10 grid combi oven
o Convotherm OES.10.10 ES301003000A0010 grid combi oven
121 Work Equipment
o Electrolux Dito BM20 20 LT planetary mixer
o Kitchen aid KPM50 5 LTplanetary mixer
122 Work Equipment
o Morice 4 burner & 1 solid top gas range x4
123 Work Equipment
o Market forge "steam it" ST-E pressure cooker
124 Work Equipment
o Robot coupe R301 D food processor
125 Work Equipment
o Robot coup musso L2 ice cream machine
126 Work Equipment
o Prolite LD 50 deep fat fryer x2
127 Work Equipment
o Morice Traitogaz wok station
128 Work Equipment
o Falcon "steakhouse" wall mounted grill
129 Work Equipment
o Panasonic Pro 2 2600 microwave oven
130 Work Equipment
o Grant SVP 26 Sous vide water bath & heater
131 Work Equipment
o Grant SV 200 Sous vide water stirred & heater
132 Work Equipment
o Sammic TR-330 soup gun / food blender
133 Work Equipment
o Mercatus blast chiller
134 Work Equipment
o Vorwerk thermomixer 31-1
135 Work Equipment
o CGT sausage machine
KITCHEN 19
136 Work Equipment
o Morice RE0009 2 burner + 1 solid top + electric oven x 8
o Falcon convectasteam 10 grid combi oven
137 Work Equipment
o Morice RE0009 2 burner + 1 solid top + gas oven x7
170
171
172
174
175
175
178
179
181
182
183
184
185
186
188
189
190
191
191
192
193
194
195
196
198
P a g e | 35
138
Work Equipment
o Robot coupe R3 food processor
139 Work Equipment
o Morice "Grill stone" double griddle unit
140 Work Equipment
o Rangemaster 400 wall mounted grill
o Moorwood vulcan rollergrill wall mounted grill
141 Work Equipment
o Foster gastronorm supra 351 HT 2 door fridge
142 Work Equipment
o Robot coupe Musso L2 ice cream machine
143 Work Equipment
o Electrical weighting scales x2
KITCHEN 20
144 Work Equipment
o Prolite LD50 fat fryer
o Buffalo L484 fat fryer
145 Work Equipment
o Mareno 4 burner gas range (6 units)
146 Work Equipment
o Mareno PCEV 60 ceramic top electric range x8
147 Work Equipment
o Falcon steakhouse wall mounted grill x2
148 Work Equipment
o Hobart 6 C8-0611E Grid Combi Oven x2
o Rational SCC 101 10 grid combi oven,
o Falcon Eloma "Genius T6-11" 6 grid combi oven
149 Work Equipment
o Foster gastronorm supra 351 HT 2 door fridge
o Ilsa AH070002 single door freezer
150 Work Equipment
o Robot coupe R302 food processor
151 Work Equipment
o Sink areas
KITCHEN 21
152 Work Equipment
o Ilsa AHPA0001 single door freezer
o Polar U635 2 door freezer
o Foster Maxima single door freezer
153 Work Equipment
o Ilsa 44411201 single door fridge
o Foster gastronorm supra GS 1351 HT 2 door fridge
154 Work Equipment
o RDI pot soaking unit
155 Work Equipment
o Hobart upright hood dishwasher
156 Work Equipment
o Panasonic pro 2 1400 microwave oven
157 Work Equipment
o Prolite LD 50 fat fryer
158 Work Equipment
o Sammic BMO TR35006 soup gun
159 Work Equipment
o Robot coupe Musso L1 ice cream machine
160 Work Equipment
o Foster BCF 35/15 blast chiller
161 Work Equipment
200
201
202
203
204
205
206
208
209
210
211
213
214
215
216
217
218
219
220
221
223
224
225
226
P a g e | 36
o Morice 4 burner & 1 solid top x2
o Morice 2 burner & 1 solid top x2
162
Work Equipment
o Convotherm OEB.6.10 10 grid combi oven X 4
163
Work Equipment
o Garland wall mounted grill x 2
164
Work Equipment
o Robot coupe R302 food processor,
o Thermomix 31-1 food processor
165
Work Equipment
o Kitchen aid 5KM50 5 LT planetary mixer
o Kenwood major KM020 5 LT planetary mixer
166 Work Equipment
o Electrical weighting scales x1
KITCHEN 22
167 Work Equipment
o Hobart upright hood dishwasher
168 Work Equipment
o Hobart A12ON planetary mixer
o Dito XBM20 Planetary mixer
169 Work Equipment
o Moorwood Vulcan 8 burner gas range
170 Work Equipment
o Cely electric weighing scales (2 units)
o Avery berkel weighing scale
171 Work Equipment
o Robot coupe Blixer 4 3000 mono food processor
172 Work Equipment
o Foster gastronorm supra GS 1351HT 2 door fridge
o Ilsa AS050001 single door chocolate fridge
173 Work Equipment
o Foster BC35 blast chiller
174 Work Equipment
o LTH single door freezer
175 Work Equipment
o Ott Freezer FB 6 MF 3 WK ice cream machine
176 Work Equipment
o Fritsch mini 520 pastry roller
177 Work Equipment
o Buffalo CE208 1 pot induction hob x3
o Bonnet type 404A40 induction hob
178 Work Equipment
o Sammic TR-330 soup gun
179 Work Equipment
o Sugar lamp x2
o Parry C2W sugar lamp
o Matfer lamp a sucre sugar lamp x3
180 Work Equipment
o Panasonic "gourmet" NE-1330 microwave oven
181 Work Equipment
o Kitchen 5KPM50 planetary mixer x3
o Kenwood KM005 planetary mixer (3 units)
182 Work Equipment
o Matfer gonesse 010 water bath / kettle x3
183 Work Equipment
o Keychoc ch04 chocolate kettle x2
184 Work Equipment
227
229
230
231
232
233
234
236
237
238
239
240
241
242
243
244
246
247
248
249
251
252
253
P a g e | 37
o Sveba US-22 1H-1L 2 deck pizza oven removed
o Tom Chandley 3 deck 2 tray compacta bakers oven x2
185 Work Equipment
o Mono "pizzaiola" spiral mixer
186 Work Equipment
o Robot coupe Musso mod L2 ice cream machine x2
187 Work Equipment
o Mono proving press
LARDER
188 Work Equipment
o Foster gastronorm supra 2 door fridge("2 units")
189 Work Equipment
o Butcher boy B14 band saw
190
Work Equipment
o Egar vac "maxi" vacuum packer
191 Work Equipment
o Simag SPR80 ice machine
192 Work Equipment
o Foster single door "fish fridge"
193 Work Equipment
o Foster 4 X 4 panel walk in cold room
o Foster 4 X 4 panel walk in freezer room
194 Work Equipment
o La minerva C/E22RQ refrigerated mincer
OLD PASTRY KITCHEN (OPK)
195 Work Equipment
o Turri spiral mixer
196 Work Equipment
o Foster "gastronorm supra" GS 1351 HT 2 door fridge
197 Work Equipment
o Zanussi ALF1103 1 door freezer
o Foster BCF 35/15 blast chiller / freezer
198 Work Equipment
o Panasonic 1200 ne 1247 microwave oven
199 Work Equipment
o Moorwood vulcan 8 ring gas cooker / range
o Morice 4 ring gas cooker / range
200 Work Equipment
o Buffalo CE208 single pot induction hob "(X 6)"
201 Work Equipment
o Tom Chandley 4 deck 4 tray bakers oven
202 Work Equipment
o Prince of burren 2 door proving press
203 Work Equipment
o HSIAO LIN "food machine" BM10AT 10 LT planetary mixer
o Kenwood 5LT planetary mixer ("3" units)
o HSIAOLIN "food machine" 20 LT 11012AT planetary mixer
o Cryto peerless EM20 20 LT planetary mixer
204 Work Equipment
o Matfer sugar lamps
BAKERY1
205 Work Equipment
o Polar G622 3 door undercounter fridge,
o Ilsa TRMP 3PC/A 3 door undercounter fridge (2 units)
206 Work Equipment
o Small electrical weighing scales (15 units)
255
257
258
259
260
262
263
262
265
266
267
269
270
271
272
274
276
278
279
281
282
283
P a g e | 38
207
208
209
210
211
212
213
214
215
216
217
218
Work Equipment
o Jeros 8115 pot washer
Work Equipment
o Tom Chley 2 deck 2 tray bakers oven
o Sveba Dahlin DC-44 4 deck / 4 tray bakers oven
Work Equipment
o Scobie Mc Intosh SP4 mobile hot plate
o Ennis mobile hot plate
Work Equipment
o Hobart H600 planetary mixer
o Hobart A120N planetary mixer (2 units)
o Bear AR005 5 LT planetary mixers (18 units)
Work Equipment
o Minipack prima basic food wrapping machine
Work Equipment
o Panasonic NE-1856 BP microwave oven (2 units)
Work Equipment
o Telme CRM mod 3012 cream machine
Work Equipment
o Ilsa AEFL0002 single door prover / retarder
Work Equipment
o Sinmag SM-5205 pastry roller (3 units)
Work Equipment
o Selmi "color" chocolate machine
Work Equipment
o Buffalo CE208 single pot induction hobs (12 units)
Work Equipment
o Keychoc CH04 chocolate kettle (3 units)
BAKERY 2
219 Work Equipment
o Sottoriva FRO/1 bread roller
o Sinmag SM-5205 pastry roller (2 units)
220 Work Equipment
o Ilsa TRMP 3PC/A 3 door undercounter fridge
221 Work Equipment
o Buffalo CE208 single pot induction hobs (3 units)
222 Deep Fat Fryers
o Prolite LD 50 fat fryer (2 units)
223 Work Equipment
o Sinmag KM-15 spiral mixer (9 units)
o Mixer" AMS/S spiral mixer
o Large nameless spiral mixer (SRL)
224 Work Equipment
o 16 small electric scales
225 Work Equipment
o beaumark "domestic" BM44 microwave oven
226 Work Equipment
o Hobart A120 N 12 LT planetary mixer
227 Work Equipment
o Kromo K3025 plus 380-400 pot washer
228 Work Equipment
o Sveba Dahlin DC-44 4 deck 4 tray bakers oven
o Tom Chandley compacta M 4 deck 4 tray bakers oven
o Sveba Dahlin 10 rack oven
229 Work Equipment
o Sveba Dahlin prover / retarder
284
285
287
288
290
291
292
293
294
296
297
299
300
301
302
304
306
308
309
310
312
313
315
P a g e | 39
230
231
o Lillnord prover / retarder
Work Equipment
o Mono bun dividing machine (BDM)
Work Equipment
o Erecord BMD 130 DC5 Chambers Eng:0.3.3
316
317
P a g e | 40
Safety Statement, DIT School of Culinary Arts & Food Technology
Risk Assessments for the School of Culinary Arts & Food Technology
PHYSICAL
Ref
Hazard
001
Fire
Emergency
Response &
Evacuation
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
 Staff unfamiliar with
evacuation procedure
 Lack of evacuation
drills
 Use of naked flames
 Improper storage of
flammable or
combustible materials
 Smoking in
undesignated areas
 Faulty electrics
 Inadequate emergency
equipment
 Misuse of equipment
Control Measures
Further
Actions Required
Risk
H/M/L
Person(s)
Responsible
Target Date /
Status

Maintain current
controls
With
current
controls:
M
All staff,
students and
Buildings Office
On going

Ensure compliance
with ERT and
evacuation
procedure
With
Actions
applied:
L
All staff, Head
of School

Ensure clear access
to firefighting
equipment

Ensure escape
routes and
emergency exits are
kept clear and
unobstructed

Ensure staff
participation in the
role of evacuation
marshal

Implement a
Current Controls
 Staff trained in
Emergency Response
Training (ERT)
 Sufficient firefighting
equipment available
break glass units,
extinguishers, fire
blanket)
 Firefighting equipment
and detection systems
maintained and tested
 Fire and evacuation
signage in place
 Emergency and first-aid
procedures posted
 Good housekeeping
standards maintained
 Means of escape present
and known to occupants
 Waste removed regularly
 Evacuation procedure
practiced each semester
 Assembly point known
to occupants
 Occupants escort visitors
Head of School
May 2014
P a g e | 41
out
 Emergency exits are
clearly marked and free
from obstructions
 Emergency lighting in
place
 Staff members act as
evacuation marshals
 No smoking policy in
place
 Electrical and gas shut
off located at the kitchen
exit
 Scheduled maintenance
of buildings services
(heating, electricity,
ventilation etc.)
 Hot work permit system
in place
 Compliance with
building regulations
 Site specific Emergency
Manual for the Cathal
Brugha Street campus
available on the website
www.dit.ie/safework
 Proper storage of
flammable liquids (oil)
 Standard Operating
Procedure in place e.g.
Opening and closing
procedure for kitchens
and bakeries
 Users turn off all
preventative
maintenance
schedule for all
kitchen equipment:

Complete
Emergency
Procedures specific
for kitchen, for
example a fire,
deep fat fryer fire,
gas leak
Head of School
Immediate
P a g e | 42
equipment when not in
use, and at the end of
the working day
 Users report defect and
hazard to line manager
 Gas and electricity in
kitchen and bakeries is
linked to the BMS.
BMS/ RMS isolate gas
and power to all kitchens
at a set time each
evening. Supply to each
kitchen cannot be reset
until a set time the
following morning. After
the set time supply needs
to be manually reset
P a g e | 43
PHYSICAL
Control Measures
Ref
002
Hazard
Manual
Handling



Carrying
loads, office
supplies
exam scripts/
books
Kitchen
material/
goods
Loading and
uploading
ovens
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
Risk(s) Associated
/
Description
 Manual Handlingrelated injuries,
e.g. back injury
 Slips, trips, falls
Current Controls
 All staff compliant with and
adhere to mandatory manual
handling training
 Trolleys, stools available for
staff
 Manual handling risk
assessments available to all
staff, contact local
Occupational Health Officer
 Users maintain good
housekeeping through the
building, classroom, offices,
kitchens etc.
 Manual handling carried out in
a suitable environment
 Users implement team lifting
were required
 Adequate lighting provided
and maintained
 Users request assistance from
colleagues - team lifting
 Users report issues to Line
manager
 Items not stored above
shoulder height
 Goods lift and passenger lifts
Further
Actions Required
 Maintain current
controls
 Refresher training to
be carried out where
necessary
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
Head of School
and all staff
On going
All staff
As necessary
With
Actions
applied:
L
P a g e | 44
 pregnant
women
 people with
disabilities
in Cathal Brugha Street,
Marlborough Street and
Sackville Place
 Users wear Personal
Protective Equipment (PPE):
chef uniform, safety shoes,
cloths, oven gloves
 Students are instructed by
School staff how to handle
loads safety
P a g e | 45
PHYSICAL
Control Measures
Ref
003
Hazard
Work
Equipment


Kitchen
equipment/
grills/
mixers/
ovens/
Food
processers
See risk
assessments
for each
kitchen
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
Risk(s) Associated /
Description
 Electrics
 Laceration/
entrapment
Further
Actions Required
Current Controls








All dangerous parts of
equipment suitably and
adequately guarded
Training programme
provided to students in
the safe use of
equipment
Adequate supervision of
students when working
in kitchens and with
equipment
Users follow safety
procedure(s) when using
equipment
PPE (chef / baker
uniform) worn
when working in
kitchens and bakeries
Staff trained in cleaning,
assembly and operating
procedures for all
kitchen equipment
Users carry out daily
checks on equipment
guards before use
Users report any
defective equipment to
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
kitchen equipment:

Complete Standard
Operating
Procedure (SOP)
for each piece of
equipment

Any equipment
without guards/ or
requiring repairs is
taken out of use for
maintenance and
repairs

Provide training to
staff on any existing
equipment that staff
are not already
trained to use, also
provide training to
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff,
students and
Head of School
On going
Head of School
May 2014
May 2014
On going
As necessary
P a g e | 46
women
 people with
disabilities




line manager
Safety-critical repairs
carried out by
competent person

School provide
appropriate training to
operatives of equipment
Users ensure loose
clothing is removed
prior to commencing
work. And clothing is
not near moving parts of
equipment
Equipment is CE
Marked
staff for any new
equipment
Maintain staff
training records
Following any
training
P a g e | 47
PHYSICAL
Control Measures
Ref
004
Hazard
Portable
Appliances &
Handheld
Equipment


Hand held
mixers
Food gun
Who is harmed:
• Staff members
• Students
• Visitors
• Contractors/
Service
providers
• Sensitive risk
groups
• young persons
• pregnant
women
• people with
disabilities
Risk(s) Associated /
Description
 Electrics
 Laceration/
entrapment
 Contact with
moving parts
 Unsafe storage
Further
Actions Required
Current Controls
 Students are supervised by
staff when working.
 All dangerous parts of
equipment suitably and
adequately guarded
 Students are trained by
School staff on how to use
equipment safely
 Users carry out visual checks
before use
 Users report defects to line
manager
 Emergency stop: electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut equipment down
after use and at the end of
day
 Equipment is CE marked
 Damaged equipment marked
and taken out of service by
technician
 Users to not wear loose
clothing when operating
equipment
 Maintain current
controls
 SOP required for use
and maintenance

Implement a
preventative
maintenance
schedule on
equipment
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
May 2014
P a g e | 48
 Users use suitable pot (large
enough for the gun to fit
safely)
 Never over fill the pot before
using soup gun
 Safe procedure(s) followed
when using equipment
 Staff trained in cleaning,
assembly and operating
procedures for all kitchen
equipment
 Safety-critical repairs carried
out by competent person
 Provide appropriate training
to operatives of equipment
 Store equipment in a safe
and secure location
PHYSICAL
Ref
Hazard
Risk(s) Associated /
Description
005
Noise
N/A
Control Measures
Current Controls
N/A
Further
Actions Required
N/A
Risk
H/M/L
(with
controls)
N/A
Person(s)
Responsible
Target Date /
Status
N/A
N/A
P a g e | 49
PHYSICAL
Control Measures
Ref
006
Risk(s) Associated /
Description
Hazard
Structural:
Floors
Walls
Ceilings
Doors
Fixtures and
fittings
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities




Personal Injury
Slips, Trips and Falls
Collapse
Trapping
Further
Actions Required
Current Controls
 Building and associated
fixtures and fittings
appear to be stable and
structurally sound
 Defects and hazards are
reported to the Building
Maintenance Manager or
through online hazard
reporting
 Windows opening /
closing safely
 Vision panel in place
 Maintain current
controls

Contact Buildings
Office if problems
arise

Ensure where
vision panels on
fitted on doors they
are not obstructed

Maintenance and
inspection
programme to be
implemented
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
All staff and
students
Target Date /
Status
On going
As necessary
With
Actions
applied:
L
As necessary
Buildings Office
On going
P a g e | 50
PHYSICAL
Control Measures
Ref
007
Hazard
Slips, Trips &
Falls



Tile
Carpet
Kitchen
flooring
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s)
Associated /
Description
 Slips, trips and
falls
 Uneven surfaces
 Wet floor
conditions
 Raised obstacles
 Poor
housekeeping
Further
Actions
Required
Current Controls
















Buildings Office to ensure upkeep and
maintenance of internal and external access
and egress routes e.g. walkways, paths,
floors, corridors, steps and stairs
All routes kept clear and unobstructed
Standard Operating Procedure for cleaning
floors Refer to Appendix B
Use of warning signage where appropriate
Report hazards
Good cable management
Changes in floor levels identified and
marked
Door mats provided at entrance (main
entrance)
Standard Operating Procedure for spillages
Hand-rail on steps/stairs
Stair nosing fitted with anti-slip finish
Adequate lighting
Good housekeeping
Wear safety footwear with appropriate grip
where required
Report any spillages to housekeeping
(Cathal Brugha Street)
Colour coded brushes used in specific areas
for cleaning i.e. kitchen and toilets

Maintain
current
controls
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date
Status
All staff,
students, DIT
Buildings
Office
and
Housekeeping
staff
On going
P a g e | 51
PHYSICAL
Ref
008
Risk(s) Associated /
Description
Hazard
Access and
Egress
Opening Times:
Opening times
are on the DIT
website
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities




Security threats
Threats from public
Violence / Assault
Unwanted visitors
Control Measures
Further
Actions Required
Current Controls
 Front desk is manned at
all times by a porter
 Sign in key system for
kitchen in place
 Security camera in
common areas
 Suspicious activity
reported to porters
 Rooms locked when not
in use
 Students have DIT I.D.
card
 Vision panels on doors
 Maintain current
controls

Do not allow
suspect individuals
access – inform
porter on duty
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
All staff,
student and
DIT
Buildings
Office
Target Date /
Status
On going
All building
occupants
P a g e | 52
PHYSICAL
Control Measures
Ref
Hazard
009
Photocopiers &
Printers







Desktop PCs
Photocopiers
Printers
Plotters
Shredders
Guillotine
Filing
Cabinets
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
Risk(s) Associated /
Description
 Changing toner etc.:
chemical contact
 Clearing jams: burns
 Not wearing gloves
 Not turning off
electrical supply
 Incorrect disposal of
waste
 Personal injury
 Lack of information /
training
Further
Actions Required
Current Controls
 Toner / print cartridges
changed by staff
members - gloves worn
when changing cartridges
and wash hands after use
 Power turned off before
clearing jams (standard
printer)
 Disposal as per
manufacturer’s directions
 Scheduled maintenance
 Correct disposal of waste
cartridges
 Manufacturer’s
instructions followed
 Printers supported and
maintained by service
provider
 PCs supported and
maintained by DIT
Information Services
 Correct disposal of waste
cartridges
 Ensure no loose or
dangling
clothing/personal effects
when operating

Maintain current
controls
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
With
Actions
applied:
L
P a g e | 53
disabilities
equipment with
moving/rotating parts
 Do not overload
electrical sockets
 Filing cabinets fitted with
ant-tilt mechanism
 Label defective
equipment and report to
line manager
P a g e | 54
PHYSICAL
Control Measures
Ref
010
Hazard
Ergonomics/
Work Stations
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated
/
Description
 MSD’s
 Upper limb
disorders
 Poor posture
 Back problems
 Fatigue
Further
Actions Required
Current Controls
 Online eLearning programme available
 Workstation risk assessments and
information and training available
from the Health & Safety Office on
request
 Contact DIT Health and Safety Office
if risk assessments are required
 Eye tests available for staff at the DIT
National Optometry Centre (NOC)
 Adjustable chairs available
 Window blinds in place
 Adequate space
 Adequate storage
 Good housekeeping maintained
 Good cable management maintained
 Adequate building services (heating,
lighting ventilation)
 Follow manufacturer’s instructions for
use of equipment
 Maintain current
controls


Contact DIT
Health and Safety
Office for
assessment of
individual
workstations
Contact NOC
for eye test
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date
/
Status
All staff
On going
As necessary
With
Actions
applied:
L
As necessary
P a g e | 55
PHYSICAL
Control Measures
Ref
Hazard
011
Mechanical
Lifting Systems
Risk(s) Associated /
Description
N/A
Current Controls
Further
Actions Required
N/A
N/A
Risk
H/M/L
(with
controls)
N/A
Person(s)
Responsible
Target Date /
Status
N/A
N/A
P a g e | 56
PHYSICAL
Control Measures
Ref
012
Hazard
Delivery Vehicles
Risk(s) Associated /
Description

Vehicles deliver

goods to DIT Cathal
Brugha Street on
Thomas lane (this
lane is open to the
public))
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Injury to person/
struck by vehicle
Poor access and
egress
Further
Actions Required
Current Controls








Deliveries to be
coordinated with
suppliers
Access and egress is
restricted to good
inwards personnel
Safe parking – delivery
vehicles park on
Thomas lane
Obey Speed limit
Designated area for
loading and unloading
goods
Report defects
Adequate lighting
Hi Vis clothing
 Maintain current
controls

Put in place
warning signage –
delivery only
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
Goods inwards
personnel
and DIT
Buildings
Office
On going
Buildings
Office
P a g e | 57
PHYSICAL
Control Measures
Ref
Hazard
013
Hot Surfaces /
Liquids / Solids





Catering
appliances in
staff common
room
Kitchens and
canteen
Kettle/
toaster/
microwave/
burco boiler
Students
cooking
Other
kitchen/
restaurant/
bar activities
involving hot
water/ liquids
Who is harmed:
 Staff
members
 Students
 Visitors
Risk(s) Associated /
Description



Contact burns
Scalds
Spillage
Current Controls









Heat shielding of hot

surfaces
Equipment well
maintained

Use of lids/covers to
prevent spillages
Procedure for dealing

with spillages
It is DIT Policy that use
of domestic appliances
by students or staff in
classrooms and offices
is prohibited
Students trained in the
risks involved with using
hot oils and liquids
Users wear PPE: chef /
baker uniform and safety
shoes
Students are supervised
when working in
kitchens and carrying
out activities
Culinary courses include
a safety module
presented to students
before commencing
Further
Actions Required
Maintain current
controls
Warning Signage –
Hot surfaces/ hot
water
Report defects to
Buildings Office
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
All staff and
students
Target Date /
Status
Ongoing
Head of
School
All staff and
students
P a g e | 58
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities



practical classes in
kitchens (Includes safety
procedures)
Provide heat resistant
gloves/ cloths/ aprons
Store hot liquids/ solids
in a safe and secure
location
Users report defect to
line manager
PHYSICAL
Ref
014
Hazard
Pressure
Systems
Risk(s) Associated /
Description
N/A
Control Measures
Current Controls
N/A
Further
Actions Required
N/A
Risk
H/M/L
(with
controls)
N/A
Person(s)
Responsible
Target Date /
Status
N/A
N/A
P a g e | 59
PHYSICAL
Control Measures
Ref
015
Hazard
Risk(s) Associated /
Description
Radiation
N/A
Current Controls
Further
Actions Required
N/A
N/A
Risk
H/M/L
(with
controls)
N/A
Person(s)
Responsible
Target Date /
Status
N/A
N/A
Person(s)
Responsible
Target Date /
Status
N/A
N/A
PHYSICAL
Ref
016
Hazard
Vibration
Risk(s) Associated /
Description
N/A
Control Measures
Current Controls
N/A
Further
Actions Required
N/A
Risk
H/M/L
(with
controls)
N/A
P a g e | 60
PHYSICAL
Control Measures
Ref
017
Hazard
Services:
Heating
Oil/ gas
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
 Environment too hot
or cold
 Electrical hazards
 Misuse of portable
heaters
 Leaks
 Fire
 Burns
 Carbon monoxide
poisoning
Further
Actions Required
Current Controls








Heating in working
order
Room users can adjust
heating levels
Service and maintenance
by competent person
Combustible materials
kept away from heat
source
Heat source kept clear
and free from
obstructions
Environmental
monitoring from the
Health and Safety Office
on request
Fire detection systems in
place
Cables neatly positioned
 Maintain current
controls

Contact Buildings
Office if problems
or defects arise
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
DIT Buildings
Office, all staff
and students
On going
With
Actions
applied:
L
P a g e | 61
PHYSICAL
Control Measures
Ref
018
Risk(s) Associated /
Description
Hazard
Lighting
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities




Inadequate lighting
Glare
Eyestrain
Slips, trips , falls
Further
Actions Required
Current Controls
 Light switches easily
accessible
 Adequate lighting level
for nature of work
 Environmental
monitoring available
from the Health and
Safety Office on request
 Service and maintenance
by competent person
 Maintain current
controls

Contact Buildings
Office if problems
or defects arise
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
Buildings
Office,
all staff and
students
On going
With
Actions
applied:
L
P a g e | 62
PHYSICAL
Control Measures
Ref
Hazard
019
Ventilation and
Temperature

Sash
windows,
windows
opening in
and out
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s)
Associated /
Description
 Environment
too hot or cold
 Inadequate
ventilation
 Falls from
heights from
windows
Current Controls
 Openable windows available for
intake of fresh air
 Some kitchen windows adjusted to
allow persons to open if required
 Blinds in place and in working order
 Suitable equipment/devices available
for the opening and closing of high
level windows
 Service and maintenance of
ventilation system by competent
person
 Office temperature of at least 17.5
degrees Celsius (after one hour of
work)
 Environmental monitoring from the
Health and Safety Office on request
 Fans and extractors provided to
control air temperature
 Staff and students encouraged to take
rest breaks in cooler conditions when
required
 Encourage staff to take regular drinks
of water
Further
Actions Required
Risk
H/M/L
(with
controls)

Maintain
current
controls
With current
controls:
L

Contact
Buildings
Office if
problems or
defects arise
With Actions
applied:
L
Person(s)
Responsible
Target
Date /
Status
All staff,
students and
Buildings
Office
On going
P a g e | 63
PHYSICAL
Control Measures
Ref
020
Hazard
Electricity
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated
/Description












Electric shock
Electrocution
Ignition source
Fire
Explosion
Death
Electrical arcing
Damaged electrical
equipment
Use of faulty
equipment
Contact with live
parts
Unmarked
distribution boards
Inadequate
electrical
installations
Further
Actions Required
Current Controls
 Sufficient numbers of
electrical sockets
 Electric leads not trailing or
worn
 Competent person to carry
out repairs / works
 All works servicing and
testing is carried out as per
regulations
 Shut equipment down when
not in use and end of day
 Contact Buildings Office if
problems arise
 Adequate protection for
circuit boards, distribution
boards etc.
 Report defects, take
equipment out of use
 Good housekeeping
 Adequate protection for
circuit boards, distribution
boards etc.
 Suitable fire extinguishers
provided
 Switch off equipment before
cleaning or making
adjustments
 Maintain current
controls

Contact Buildings
Office if problems
arise

Do not overload
sockets

Keep use of
adaptors and
extension leads to a
minimum

PAT testing of
portable electrical
appliances subject
to wear and tear
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff,
students and
DIT Buildings
Office
On going
All staff
As necessary
On going
Head of School
May 2014
P a g e | 64
 Electrical and gas shut off
located at the kitchen exit
 Adequate protection for
circuit boards, distribution
boards etc.
 Inspect equipment before
use: plugs, leads etc. If any
damage is noted the
equipment should be taken
out of use until serviced/
repaired
 Flammable liquids should not
be used or stored near to, or
allowed to come into contact
with live electrical parts
 Students are trained in the
safe use of equipment
 Follow SOP for closing
down kitchen(s)
 Electricity in the kitchens
and bakeries is linked to the
BMS. BMS isolates gas and
power to all kitchens at a set
time each evening. Supply to
each kitchen cannot be reset
until a set time the following
morning. After the set time
supply needs to be manually
reset
P a g e | 65
PHYSICAL
Control Measures
Ref
Hazard
021
Asbestos
Risk(s) Associated /
Description
N/A
Current Controls
Further
Actions Required
N/A
N/A
Risk
H/M/L
(with
controls)
N/A
Person(s)
Responsible
Target Date /
Status
N/A
N/A
Person(s)
Responsible
Target Date /
Status
N/A
N/A
Person(s)
Responsible
Target Date /
Status
N/A
N/A
PHYSICAL
Ref
Hazard
022
Confined Spaces
Risk(s) Associated /
Description
N/A
Control Measures
Current Controls
Further
Actions Required
N/A
N/A
Risk
H/M/L
(with
controls)
N/A
PHYSICAL
Ref
023
Hazard
Lasers
Risk(s) Associated /
Description
N/A
Control Measures
Current Controls
N/A
Further
Actions Required
N/A
Risk
H/M/L
(with
controls)
N/A
P a g e | 66
PHYSICAL
Control Measures
Ref
024
Risk(s) Associated /
Description
Hazard
Construction /
Maintenance
Work
Example:
 Noonan
Cleaners
 Building
contractors
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities


Unfamiliar with DIT
buildings and safety
procedures
Injury to contractors,
staff, students,
members of the
public
Current Controls
 Buildings Office control
all contractors
 Front desk is manned at
all times by a porter
 Sign in at front desk is
required
 Compliance with DIT
code of practice for
contractors
 Signage: evacuation, floor
plans etc.
 eLearning programme in
place for contractors
 DIT Contractor safety
badge
 Risk assessment and
method statements
completed and submitted
to the Buildings Office
 Good housekeeping
 Areas of works cordoned
off – warning signage
Further
Actions Required
 Maintain current
controls
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
Head of School
in conjunction
with DIT
Buildings Office
On going
With
Actions
applied:
L
P a g e | 67
PHYSICAL
Control Measures
Ref
Hazard
025
Office Safety
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description

Unsafe work systems
and layout may result
in injury or illness
Current Controls








Further
Actions Required
Adequate office space is  Maintain current
allocated for staff
controls
All furniture, fittings and
equipment arranged so
that staff can move
about without collision
with sharp corners of
desks etc.
Space available for
opening filing cabinets.
Only one drawer of a
filing cabinet shall be
opened at any one time.
All drawers should be
closed after use
Adequate lighting and
ventilation maintained
No trailing cables
Chairs/desks should
never be used to access
higher areas
Turn of electrical
equipment when not in
use and at the end of the
working day
Disconnect power
supply before attempting
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff
On going
Head of School
and Buildings
Manager
P a g e | 68



to move electrical
equipment
Report to Line manager
any hazards - damaged
floor covering/ furniture
Before using chemicals
(e.g. photocopier toners)
read the instructions on
the container and avoid
contact with skin or
clothing
Floor areas shall be kept
clear of materials and
litter
P a g e | 69
PHYSICAL
Control Measures
Ref
026
Risk(s) Associated /
Description
Hazard


Glass
Sharp
objects /
knives
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities



Puncturing
Cuts to skin/ body
Lacerations
Current Controls








All glassware is assessed
for defects before use
Staff and students
trained in knife handling
procedure
Staff and students
trained in glass handling
procedures
Supply of adequate and
suitable glass disposal
bins
Supervision of students
to ensure safety when
working in kitchens and
bakeries
It is compulsory that all
staff working in kitchens
attend Emergency FirstAid training
First-aid kit available in
all kitchens. Staff to
inform Occupational
Health Officer when
new stock is required.
See First-Aid order form
(available from OHO)
Written safety procedure
Further
Actions Required
 Maintain current
controls
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
With
Actions
applied:
L
P a g e | 70










for knives includes
technique demonstrated
to students by staff
Never cut things in
your hand.
Always use a cutting
board
Do not leave knives
lying around
Store appropriately and
safety when not in use
Always point the knife
blade away from you
Be alert and pay
attention when you are
using a knife
If a knife falls, don’t try
to catch it. Quickly
step back and let it fall
Carry a knife by the
handle with the tip
down and the blade
turned away from your
body
Store knives and glass
wear in a safe and
secure location when not
in use
Do not put knives in
sinks which may be filled
with water
P a g e | 71
PHYSICAL
Control Measures
Ref
Hazard
027
Cleaning of
Kitchen
Equipment
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description


Chemicals, hot water
Contact with
blades/sharp parts of
the equipment/
machine
Current Controls






Staff and students
trained how to clean,
assemble and operating
equipment
All dangerous parts to

machinery suitably
guarded
Daily checks of
equipment guards before
use
Staff trained to spot and 
report any defective
equipment to line
manager
Safety-critical repairs
carried out by
competent person
Further
Actions Required
Maintain current
controls
Complete written
procedures for
cleaning and
operating
equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
Head of School,
all staff and
students
On going
Head of School
May 2014
Implement a
preventative
maintenance
schedule for all
kitchen equipment:
P a g e | 72
PHYSICAL
Control Measures
Ref
Hazard
028
Deep Fat Fryers
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description




Fire
Burns from oil
contact with hot
surfaces
Eye injuries from
splashes, slips from
oil spillages
Strains/ sprains from
lifting and moving
Further
Actions Required
Current Controls









Fryers are used only
when necessary and
when it is safe to do so
Only trained staff and
students are permitted to
use a deep fat fryer
Student are supervised
when using fryers
Users follow
manufacturer
instructions
Users follow procedure
for the safe use and
cleaning of a deep fat
fryers
Users do not leave fryers
unattended
Users ensure electric
sockets and cable are in
good condition and in a
safe secure location –
for example away from
water or heat sources
Users clean spillages
immediately
Users wear PPE: chef
uniform and safety
 Maintain current
controls
 Written cleaning
procedure and
schedule for the
deep fat fryer
(include daily,
weekly, monthly)

Ensure fryers are
located on a stable
surface and securely
fixed, at a safe
height and with
adequate space
provided around
equipment

Highlight with
signage the location
of the nearest fire
extinguisher and
fire blanket

Complete
Emergency
Procedure for a
Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 73









shoes. Use heat resistant
glove and apron if
required
Users report defect and
hazards to line manager
Users ensure the floor
area around the deep fat
fryer is clean and free
from any spillages
Users turn off deep fat
fryer when not in use –
ensure it is turned off
before leaving the
kitchen on break(s) and
at the end class
Never put water into or
close to the deep fat
fryer
Staff trained in ERT
Kitchen must have a wet
chemical extinguisher
and fire blanket
Staff to note the location
of emergency
equipment: fire blanket,
extinguisher, emergency
call point, shut off point
Staff to inform students
of the location of
firefighting equipment
Maintain fryers in a fixed
and safe location in each
kitchen
deep fat fryer fire
P a g e | 74
PHYSICAL
Control Measures
Ref
029
Risk(s) Associated /
Description
Hazard
Food handling
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities


Skin irritation
Contamination of
food
Further
Actions Required
Current Controls







Wash hands when
entering and exiting a
kitchen
Where practicable, staff
and students to use tools
(cutlery, tongs scoops
etc) to handle food
rather than hands
Gloves available for use
Where handling cannot
be avoided hands are
rinsed promptly after
finishing the task
Thoroughly dry hands
after washing
Check for dry, red or
itchy skin on hands and
inform line manager if
this occurs
Prohibited to smoke in
chef uniform

Maintain current
controls

Implement HACCP
procedures and
policies
implemented
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 75
OPERATIONAL
Control Measures
Ref
030
Risk(s)
Associated /
Description
Hazard
Work Activities /
Processes

Kitchen, bakery,
and restaurant
activities:
preparations
work, cooking,
serving and
cleaning
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities



Slip, fall, trip
Injury to
body part
Laceration
Further
Actions
Required
Current Controls










Students trained in the risks involved with using
hot oils, liquids, knives and kitchen equipment
The student staff ratio in kitchens is a
maximum of 18/ 1 subject to space. Normally
a ratio of 16/1 is maintained
Users wear PPE: chef / baker uniform and
safety shoes
Students are supervised when working in
kitchens, bakeries, and restaurants when
carrying out activities
Culinary courses include a safety module
presented to students before commencing
practical classes in kitchens (Includes safety
procedures)
Students only use high risk kitchen equipment
under direct supervision
Provide heat resistant gloves/ cloths/ aprons
Good housekeeping standards maintained material stored in suitably location etc.
First-aid kit available in all kitchens and
bakeries. Staff to inform Occupational Health
Officer when new stock is required. See FirstAid order form (available from OHO)
Do not store bags or jackets in bakeries or
kitchens (use lockers)
 Maintain
current
controls

Standard
operating
procedures
required
for all
kitchen
equipment
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of
School
May 2014
P a g e | 76
OPERATIONAL
Control Measures
Ref
031
Risk(s) Associated /
Description
Hazard
Housekeeping
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities




Slips, trips and falls
Increased fire load
Falling objects
Collisions
Current Controls
Further
Actions Required
 Fire load kept to a
 Maintain current
minimum
controls
 All escape routes and
emergency exits kept
clear and unobstructed
 All spillages are cleaned
immediately using a
suitable method and the
floor is left to dry
 Warning signs/ wet floor
signs where required
 Spillages cleaned
immediately
 Adequate lighting
 Adequate waste disposal
 All refuse bins emptied
as frequently as necessary
to prevent build-up of
rubbish
 In kitchens: ensure
waste is put into
designated bins provided
 Lockers available for
storage of personal
belongings
 Kitchen equipment
maintained to prevent
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
With
Actions
applied:
L
P a g e | 77



leaks on floor
Drip trays provided if
spills occur
All aisles dry and free
from obstruction at all
times
Any signs of vermin,
(droppings, actual
sightings etc.) should be
reported at once to the
Building Office and
vermin control company
requested to carry out a
more thorough check
P a g e | 78
OPERATIONAL
Control Measures
Ref
032
Hazard
Cleaning


Noonan clean
Marlborough
Street
DIT
Housekeeping
clean Cathal
Brugha Street
and Sackville
Place
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated /
Description
 Lack of cleanliness
or hygiene
 Manual handling
injury
 Exposure to
hazardous
substances
 Spillages: slips, trips
and falls
 Lack
of/inappropriate
PPE
Current Controls
 Daily cleaning schedule
 Signage (e.g. wet floor
signs) available and used
 Proper storage of
cleaning equipment and
cleaning substances
 Proper labeling of
cleaning agents
 Use of appropriate
cleaning equipment
 Report defects and
hazards
 Information and training
for cleaning staff
 SOPs in place for
cleaning
 Cleaning staff must wear
PPE
 DIT Buildings Office
remove bins and waste as
required
 See Noonan risk
assessments
Further
Actions Required
 Maintain current
controls
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff,
Cleaning staff,
general
operatives and
Noonan staff
On going
P a g e | 79
OPERATIONAL
Control Measures
Ref
033
Hazard
Waste Disposal &
Removal

Bins in offices, class
rooms and common
areas are removed on
a daily bases in Cathal
Brugha St. by the DIT
Buildings Office and
in Marlborough St by
Noonan
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/ Service
providers
 Sensitive risk groups
 young persons
 pregnant women
 people with disabilities
Risk(s) Associated
/
Description
 Waste
accumulation
 Fire
 Sharps injuries
 Exposure to
bodily fluids
 Manual handling
injury
 Exposure to
hazardous
substances
 Spillages: slips,
trips and falls
 Lack
of/inappropriate
PPE
Current Controls











Paper recycling bins present
Shredding facility present
General waste bins present
Dispose of waste
appropriately in bins
provided
Segregate waste as
appropriate
Waste removed on a regular
basis by cleaning contractors
Keep waste away from
sources of ignition e.g.
heaters, electrical appliances
Food waste bins located in
kitchens
Trolleys used for collecting
waste bins in the building
DIT Buildings Office
remove bins and waste as
required
Wear PPE
Further
Actions
Required
 Maintain
current
controls
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
With
current
controls:
L
All staff,
DIT Buildings
Office and
Noonan
On going
With
Actions
applied:
L
P a g e | 80
OPERATIONAL
Control Measures
Ref
Hazard
034
Signage and
Documentation
Risk(s) Associated /
Description
 Lack of knowledge
regarding safety
procedures
Current Controls


Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Further
Actions Required






Signage in place:
Emergency Exit signage
Emergency First-Aid
Procedures in place
Evacuation plan posted
throughout
List of trained first-aiders
posted on DIT website
Safety notice points
posted throughout
Fire Action Notice Point
posted throughout
No Smoking signage in
place
Refuge point signage
Particular signage:
 PPE must be worn is
kitchens

Maintain current
controls

Observe signage
 Emergency contact
numbers required
for each kitchen and
bakery
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
All staff and
students
Occupational
Health Officer
May 2014
P a g e | 81
OPERATIONAL
Control Measures
Ref
035
Hazard
Incidents
Hazard
Reporting
First-Aid
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
 Lack of first-aid
supplies
 Lack of trained first
aiders
 Lack of knowledge of
procedure in the event
of an incident
 No reporting of
incident(s)
 No reporting of
hazards
Current Controls
Further
Actions
Required
 Maintain
current
controls
 First-aid kit available in each
kitchen, bakery and at the front
desk
 Incident report book available
at the front desk and on-line

www.dit.ie/healthsafety/
 All incidents to be reported
immediately and an incident
report form completed
 Additional supplies available
from Health & Safety Office on
request
 Staff trained in ERT
 List of trained first aiders
available at
www.dit.ie/safework/
 Emergency first-aid procedure
posted
 AED available at the front desk
 Individuals trained in first-aid
and the use of the AED
 Online hazard reporting facility
available
 Staff working in kitchen are
trained first aiders
Ensure
adequate
number of
staff trained
in first-aid
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff
On going
Head of School
P a g e | 82
OPERATIONAL
Control Measures
Ref
036
Hazard
Use of Ladders
/ Working at
Height
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
 Falls from height
 Falling objects
 Falls through fragile
roofs
 Slips, trips and falls
 Manual handling
injuries
 Inclement weather
Current Controls








Further
Actions Required
Avoid working at
 Maintain current
heights if possible
controls
Staff are not permitted to
use ladders
 Ensure staff
working in the food
Staff members only
stores are trained to
working in the food stores
use the mobile
are permitted to use
steps safely and
mobile steps
correctly
Users ensure they inspect
the mobile steps before
 Implement
use
preventative
Users follow
maintenance
manufacturer’s
schedule on the
instructions when using
mobile steps
mobile steps
Store all items/ material
below shoulder height
Report defects to line
manager
Staff attend mandatory
Manual handling training
(refresh every 3 years)
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
Head of School
On going
Head of School
May 2014
P a g e | 83
OPERATIONAL
Control Measures
Ref
037
Hazard
Out of Hours
Access / Lone
Working

No out of
Hours lone
working takes
place in the
School
Risk(s) Associated /
Description
 Violence
 Inability to make
contact in the event of
an emergency etc.
 Unauthorised access
Current Controls
 DIT Policy in place
 Risk assessment carried
out and control measures
implemented
 Buddy system in place
 Structural and security
controls for safe access
and egress
 Mandatory training
Further
Actions Required
 Maintain current
controls
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
All staff
Target Date /
Status
On going
With
Actions
applied:
L
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
P a g e | 84
OPERATIONAL
Control Measures
Ref
038
Risk(s) Associated /
Description
Hazard
Trips/ Travel

Trips to
restaurants/
hotels/ site
visits
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities











Injuries
Medical emergencies
Accidents and
incidents
Missing persons
Substance abuse
Road Traffic
Accidents
Inclement weather
Site terrain
Chemical
Biological
Human Factor
Current Controls
 DIT Trip/ Travel
Guidelines in place
 Separate trip/ travel risk
assessment template
completed for each trip/
visit and control
measures implemented
 Health and safety
information provided to
trip participants
 eLearning programme
available from Health
and safety office to
participants Adequate
supervision of students
 Provision of PPE where
appropriate
 Adherence to local/site
rules
Further
Actions Required
 Maintain current
controls
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
Head of School,
all staff and
students
On going
With
Actions
applied:
L
P a g e | 85
OPERATIONAL
Control Measures
Ref
039
Hazard
Work Placement

In the hospitality
sections/ hotels/
restaurants
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated
/
Description



Injuries
Accidents and
incidents
Lack of
familiarity with
work
environment
and work
practices
Current Controls
 Specific risk assessment
carried out and control
measures implemented
 Work placement factsheets
provided to host
organization, students and
mentors (DIT staff)
 Pre-placement induction
safety talks available from the
Health & Safety Office on
request by the School
 DIT work placement mentor
appointed
 DIT guidance notes on work
placements
 Report all incidents and
accidents to DIT
 Insurance cover in place
 Training and supervision of
students by host organization
 Employer must provide an
induction and any relevant
health and safety training
required to ensure students
safety
Further
Actions Required
 Maintain current
controls
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
Head of School,
all staff and
students
On going
With
Actions
applied:
L
P a g e | 86
OPERATIONAL
Ref
040
Risk(s) Associated /
Description
Hazard

Events
Hosting


Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities

Injuries
Accidents and
incidents
Unfamiliar with DIT
premises and
emergency plans
Control Measures
Current Controls
Further
Actions Required
 Specific risk assessment
 Maintain current
carried out for each
controls
event and control
measures implemented
 Emergency plans in place
with regard to evacuation
and first-aid
 Report all incidents and
accidents to DIT
 Provide relevant health
and safety information to
event participants
 Risk assessment template
for event available on
www.dit.ie/healthsafet
y/
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
Head of School
and all staff
On going
With
Actions
applied:
L
P a g e | 87
OPERATIONAL
Control Measures
Ref
041
Risk(s) Associated /
Description
Hazard
Conferences /
Seminars

Staff
attending
conference in
Ireland/
abroad
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities





Travel to and from
Road traffic accidents
Unfamiliar with venue
Medical emergency
Missing persons
Current Controls
 Taxi vouchers available to
staff
 Staff obey rules of the
road if driving or cycling
 Adequate insurance, tax
and NCT on vehicles
used for transport
 Familiarise yourself with
local emergency
procedures and first-aid
arrangements
 Report defects and
incidents to venue
management
 Approval sought from
Line Manager as per DIT
procedures
 Complete trip/ travel risk
assessment
Further
Actions Required
 Maintain current
controls
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
Head of School
and all staff
On going
With
Actions
applied:
L
P a g e | 88
OPERATIONAL
Control Measures
Ref
042
Hazard
Storage
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
 Inadequate storage
 Improper storage
 Inadequate space for
safe manual handling
 Poor housekeeping
 Slips, trips and falls
 Unsafe access and
egress
 Inadequate lighting
and/or ventilation
Further
Actions Required
Current Controls
 Safe access and egress do not store items on
corridors
 Storage avoided above
shoulder height where
possible
 Items stored appropriately
 Items segregated where
necessary
 Storage units secure and fit
for purpose
 Locking system in place
 Mobile step ladder available
for accessing higher shelving
units in the food stores
 Staff trained in manual
handling
 Appropriate signage in place
 Items not stored in walkways
 Defects reported
 Adequate lighting and
ventilation
 Lockers available to staff and
students for personal
belongings

Maintain current
controls
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
Head of
School, all staff
and students
On going
With
Actions
applied:
L
P a g e | 89
HUMAN FACTORS
Control Measures
Ref
043
Hazard
Sensitive Work
Groups:
Pregnant
Employees
/Students &
Nursing
Mothers
Risk(s) Associated /
Description
 Harm to Mother,
unborn child or
breastfeeding baby
 Physical risks
 Chemical risks
 Biological risks
Further
Actions Required
Current Controls
 Specific risk assessment
carried out for individual
pregnant
employees/students and
control measures
implemented as identified
and necessary by Health
& Safety Office
 Rest facilities available designated first-aid
room located at the
entrance to DIT Cathal
Brugha Street
 Follow medical advice

Maintain current
controls

Pregnant
employees/students
and nursing
mothers to contact
Occupational
Health Officer
Orlaith Waters to
ensure a risk
assessment is
carried out
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
With
Actions
applied:
L
P a g e | 90
HUMAN FACTORS
Control Measures
Ref
044
Hazard
Sensitive Work
Groups:
Risk(s) Associated /
Description
 Injuries
 Accidents and
incidents
Young Persons
 Lack of training and
experience
 Open days
 Lack of familiarity with
 Secondary
DIT work
School
environment, work
students using
practices and
kitchen
emergency plans
facilities
 Physical risks
 Chemical risks
 Biological risks
 Hours of work
Further
Actions Required
Current Controls
 Induction process
 Training and supervision
 DIT Child Protection
Policy
 DIT emergency plans in
place
 Report all incidents and
accidents to DIT
 Student support services
available
 Garda vetting in place
 Specific risk assessments
completed for event/
activity

Maintain current
controls
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
Head of School ,
all staff and
students
On going
With
Actions
applied:
L
P a g e | 91
HUMAN FACTORS
Control Measures
Ref
045
Hazard
Sensitive Work
Groups:
People with
Disabilities
Risk(s) Associated /
Description
 Lack of
access/egress
 Difficulty with
evacuation
 No risk assessment
(RA) completed
Current Controls
 Specific Risk Assessment

carried out by Health &
Safety Office
 Personal Emergency Egress 
Plan (PEEP) completed
where necessary
 Reasonable accommodation
identified in risk assessment
 Lift present and in working
order (Not to be used in
fire emergency, refuge
points and evacuation
chairs available in the

buildings)
 Disability Support Service
available
 Disabled toilet: note
location
 Health & Safety Induction
available to staff and
students
Further
Actions Required
Maintain current
controls
Staff/students with
disabilities to
contact
Occupational
Health Officer
Orlaith Waters to
ensure a risk
assessment is
carried out
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
Head of School,
all staff and
students
On going
With
Actions
applied:
L
Advise visitors to
the School to notify
DIT host in
advance of any
special needs
P a g e | 92
HUMAN FACTORS
Control Measures
Ref
046
Risk(s) Associated /
Description
Hazard
Sensitive Work
Groups:
New Recruits




Lack of experience
Lack of training
Injuries
Accidents and
incidents
 Lack of training and
experience
 Lack of familiarity with
DIT work
environment, work
practices and
emergency plans
Further
Actions Required
Current Controls
 Induction available (in
person or online)
 Line Manager gives
induction to new recruits
to the School
 Mandatory training to be
completed as soon as
possible after recruitment
 Supervision of new staff

Maintain controls

Consider assigning
a buddy to new
recruits
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
Head of School,
and new recruits
On going
With
Actions
applied:
L
P a g e | 93
HUMAN FACTORS
Control Measures
Ref
047
Risk(s) Associated /
Description
Hazard
Sensitive Work
Groups:
Undergraduates




Lack of experience
Lack of training
Injuries
Accidents and
incidents
 Lack of familiarity with
DIT work
environment, work
practices and
emergency plans
Current Controls






Induction programme
for new students
Supervision by staff in
practical environments
e.g. workshop classes,
field trips etc.
Emergency procedures in
place
First-aid facilities
available
Task-specific
instructions/
demonstrations provided
by staff
Student support services
available
Further
Actions Required
 Maintain current
controls
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
Head of School
and all staff
On going
With
Actions
applied:
L
P a g e | 94
HUMAN FACTORS
Control Measures
Ref
048
Risk(s) Associated /
Description
Hazard
Sensitive Work
Groups:
Postgraduates




Lack of experience
Lack of training
Injuries
Accidents and
incidents
 Lack of familiarity with
DIT work
environment, work
practices and
emergency plans
Current Controls
 Induction available (in
person or online)
 Supervisor gives
induction for department
 Mandatory training to be
completed as soon as
possible after recruitment
 Supervision of
postgraduates
 Lone working policy in
place
Further
Actions Required
 Maintain current
controls
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
Head of School
and all staff
On going
With
Actions
applied:
L
P a g e | 95
HUMAN FACTORS
Control Measures
Ref
049
Risk(s) Associated /
Description
Hazard
Stress
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities





Physical health effects
Mental health effects
Behavioral effects
Cognitive effects
Workload
Current Controls
 Communication between 
staff, students and
management
 Employee Assistance
Programme (EAP) in
place
 Student health center and
counselling service
available
 Occupational Stress
Management Policy &
Procedures in place
 Training and
development courses
available to staff on Stress
Management, Time
Management personal
skills etc.
Further
Actions Required
Maintain current
controls
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
Head of School
and all staff
On going
With
Actions
applied:
L
P a g e | 96
HUMAN FACTORS
Control Measures
Ref
050
Hazard
Violence


Refer to front
line staff e.g.
dealing with cash
in restaurants and
bakery shop
Difficult
student/ staff
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated
/
Description
 Theft
 Attacks/assault
Current Controls
 Emergency Response

Training (ERT)
mandatory for staff
 Porter on duty at front
desks
 DIT staff and students
report suspect individuals 
to DIT Buildings Office
 Adequate lighting
 Lone/ out of hours
policy in place
 Rooms locked when not
in use
 CCTV in common areas
 Vision panels fitted on
doors
Further
Actions Required
Maintain current
controls
SOP required for
cash handling in
restaurants
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
With
current
controls:
M
Head of School,
all staff, and
DIT Building
Office
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 97
HUMAN FACTORS
Control Measures
Ref
Hazard
Risk(s) Associated /
Description
051
Bullying &
Harassment
 Effects on physical
and mental well-being
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Further
Actions Required
Current Controls
 DIT Dignity at Work:
Anti Bullying &
Harassment Policy in
place
 Dignity at Work contact
persons available
 Dignity at Work training
programme for staff
 Employee Assistance
Programme (EAP) in
place
 DIT Procedure for
complaints and
investigations
 Student support services
available

Maintain current
controls
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
With
Actions
applied:
L
P a g e | 98
HUMAN FACTORS
Control Measures
Ref
052
Hazard
Welfare Facilities:
Sanitary Facilities;
Staffroom / Canteen
Risk(s) Associated /
Description
 Inadequate facilities
 No potable water
 No means for
boiling water /
Note local arrangements:
heating food
Staff room (room 15) located
 No seating / resting
on the 1st floor, ARAMARK
area
Canteen located on the ground

No hand-washing
floor DIT Cathal Brugha Street,
facilities
Students Union Shop located
on the ground floor DIT
Marlborough Street, and staff
room located on the ground
floor DIT Sackville Place
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/ Service
providers
 Sensitive risk groups
 young persons
 pregnant women
 people with disabilities
Current Controls
 Staffroom/canteen

present with seating
facilities
 Drinking water available
 Hot and cold water
available in sanitary
facilities
 Disabled toilet available
Disabled toilets located
on ground floor
Marlborough Street and
Sackville Place. Male
and female toilets
located throughout the
building
 Adequate sanitary
facilities available
 Hand washing facilities
adequate
 Shower rooms available
Further
Actions
Required
Care to be
taken with
hot surfaces,
hot drinks
and boiling
water
Risk
H/M/L
(with
controls)
With current
controls:
L
Person(s)
Responsible
All staff and
students
Target Date
/
Status
On going
With Actions
applied:
L
P a g e | 99
HUMAN FACTORS
Control Measures
Ref
053
Risk(s) Associated /
Description
Hazard
Visitors


Persons
visiting from
Schools/
College/
Sales rep
from
companies
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities




Lack of experience
Lack of training
Injuries
Accidents and
incidents
 Lack of familiarity with
DIT work
environment, work
practices and
emergency plans
Further
Actions Required
Current Controls
 Front desk manned at all
times by a Porters on
duty
 Visitors report to Front
desk/ Reception
 Safety booklets and safety
wallet cards available
 Signage
 Risk assessments
completed for specific
events where groups of
visitors are expected
 CCTV in building
 Deliveries handled by
Goods Inwards
 Visitors briefed on
emergency procedures by
the person they are
visiting

Maintain current
controls
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
With
Actions
applied:
L
P a g e | 100
HUMAN FACTORS
Ref
054
Risk(s) Associated /
Description
Hazard
Contractors /
Service
Providers


Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Unfamiliar with DIT
buildings and safety
procedures
Injury to contractors,
staff, students,
members of the
public
Control Measures
Further
Actions Required
Current Controls
 Buildings Office control
all contractors
 Reception is manned at
all times by a porter
 Sign in required
 Compliance with DIT
Code of Practice for
Contractors
 Signage
 eLearning course
available for contractors/
service providers
 DIT Contractor safety
badge
 Risk assessment and
method statements
completed and submitted
to the Buildings Office
 Good housekeeping
 Areas of works cordoned
off

Maintain current
controls
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
DIT
Buildings
Office, Head
of School,
Contractors /
Service
Providers
Target Date /
Status
On going
P a g e | 101
HUMAN FACTORS
Control Measures
Ref
055
Risk(s) Associated /
Description
Hazard
Behavior
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities





Aggression
Violence
Stress
Bullying
Harassment
Further
Actions Required
Current Controls
 DIT Dignity at Work:
Anti Bullying &
Harassment Policy in
place
 Employee Assistance
Programme (EAP) in
place
 Occupational Stress
Management Policy &
Procedures in place
 Training courses available
on Stress Management,
personal skills etc. to staff
 All incidents are reported
immediately
 DIT Disciplinary
procedures in place
 DIT Procedure for the
Resolution of
Disputes/Grievances in
place
 Maintain current
controls

Follow procedures
in DIT’s Dignity at
Work: Anti
Bullying &
Harassment Policy
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
Head of School
all staff and
students
On going
With
Actions
applied:
L
P a g e | 102
HUMAN FACTORS
Control Measures
Ref
Hazard
056
Personal
Protective
Equipment
(PPE)
Risk(s) Associated /
Description





Improper fit and use
Incorrect type
Poor maintenance
Lack of training
Exposure to physical
or hazardous
substances
 Slips, trips and falls
 Lack of awareness of
PPE requirements
 Contamination
Further
Actions Required
Current Controls
 Appropriate selection of PPE
 Consultation with staff
 Wear PPE when working in
kitchens: chef uniform,
safety shoes, apron and hat/
hair net
 Inspection and maintenance
of PPE
 Cleaning arrangements
School SOP, refer to
appendices
 Report defects
 Store appropriately – in
lockers
 Provided with training,
information and supervision
 Signage at entrance to
kitchens
 Follow manufacturer’s
instructions
 Personal use only
 Use oven gloves and cloths
when handling hot trays/
plates/ pot and pans

Maintain current
controls
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
Head of School,
all staff, student
and visitors
On going
With
Actions
applied:
L
P a g e | 103
CHEMICAL
Control Measures
Ref
057
Hazard
Chemicals


Contact with
bleach and
other cleaning
and washing
chemicals
Methylated
Spirits used to
fill Flambe
Lamps, CO
Gas
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description


Skin irritation
Splash to eye/
skin, ingestion
Further
Actions Required
Current Controls










The lamp is filled with the
correct fuel
The correct amount of fuel
is used
If gas is used the canister is
correctly in place
The lamp is filled in a safe
area (on a tray to retain the
fuel) Out-side the
back of the restaurant/
building or In a tiled
area for the Kitchen away
from food
The Grid is correctly
placed back on the lamp
The lamp is placed on a
salver or fire proof tray
Check that no napkin
(paper, linen or tray
mat) has been placed on
the salver/ tray
The salver/ tray is placed
in from the edge / side of
the Guéridon
There is a taper for lighting
the lamp
There is a cap for
extinguishing the lamp
 Maintain current
controls

Complete an
inventory of all
chemical

Maintain a register
of MSDS Sheets

Where possible,
cleaning products
marked ‘irritant’
not purchased and
milder alternatives
bought instead
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School,
and
housekeeper
May 2014
P a g e | 104














Do not bend over the
lamp when lighting.
Check that the pan is not
too hot before flaming
The pan is removed from
the lamp before flaming
A measure is used to flame
the dish (not the bottle)
Do not flame the dish near
a draught from a door or
window
Do not bend over the pan
when flaming the dish
Wear PPE when handling
chemicals: gloves, clothing,
safety shoes, glasses
Follow manufacturer’s
instructions on the safe use
of chemicals
Staff trained on the safe
use of chemicals
Clean spills immediately –
follow safety procedure
Ensure chemicals are
stored in a safe and secure
location
First-aid kit located in each
kitchen and at the Front
desk
Maintain Material Safety
Data Sheet (MSDS) for all
chemicals
Ensure chemical storage
containers are in good
condition
P a g e | 105






Maintain good hygiene,
washing hands before and
after using a chemical
Dishwasher used instead
of washing up by hand
All chemical containers
clearly labelled
Long-handled mops and
brushes, and strong rubber
gloves, provided and used
Staff wash rubber gloves
after using them and store
them in a clean place
Staff and students
reminded to thoroughly
dry hands after washing
P a g e | 106
CHEMICAL
Control Measures
Ref
058
Hazard
Gas

Gas fueled
ovens and
hobs
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young
persons
 pregnant
women
 people with
disabilities
Risk(s) Associated
/Description





Leak
Fire
Suffocation
Carbon monoxide
Explosion
Further
Actions Required
Current Controls
 Inspection, testing and
maintenance/servicing
 Adequate ventilation
 Registered installer of all gas
equipment
 Restricted access to kitchens
 Students are supervised
when working in kitchen
(using gas ovens/ ranges/
cooking rings etc.)
 Students are trained to light
gas by competent staff
member (chef/ lecture)
 Follow safety procedures
when lighting gas
 Follow manufactures
instruction for all equipment
 Ensure all gas equipment is
turned off when not in use
and at the end of the
working day
 Gas detection and
monitoring systems in all
training kitchens
 Report any defect, or smell
of gas immediately to line
manager and Buildings
 Maintain current
controls

SOP required for
use of gas and gas
fueled equipment
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
Head of School
and all staff
On going
Head of School
P a g e | 107






Office
Gas shut off points located
in all kitchens (located at the
entrance/ exit)
Gas system serviced by
competent person
Slam shut valves on all gas
supplies to the building.
Valves are linked to the fire
alarm. They close
automatically on fire alarm
activation
Gas and electricity linked to
the BMS. BMS isolates gas
and power to all kitchens at a
set time each evening. Supply
to each kitchen cannot be
reset until a set time the
following morning. After the
set time supply needs to be
manually reset
Gas shut off located at the
exit in the kitchen
Turn off all equipment when
not in use, and at the end of
the working day
P a g e | 108
BIOLOGICAL
Control Measures
Ref
059
Hazard
Biological
Agents
Risk(s) Associated /
Description
N/A
Current Controls
N/A
Further
Actions Required
N/A
Risk
H/M/L
(with
controls)
N/A
Person(s)
Responsible
N/A
Target Date /
Status
N/A
P a g e | 109
Risk Assessment for the School of Culinary Arts and Food Technology, DIT, Cathal Brugha Street, Green Room Kitchen (GRK)
PHYSICAL
Ref
060
GRK
Hazard
Work Equipment



Cryto peerless
EL5 5 LT
planetary mixer
HL 11012AT
planetary mixer
Cryto peerless
XBE10AS
planetary mixer
Removed from
kitchen
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
Risk(s) Associated
/
Description
Control Measures
Current Controls
 Entanglement
 Users ensure guards are in
place (equipment will
 Electrics
only work when the guard
Electric shock/ fire
is in place)
 Flour dust
 Students are supervised
 Contact with
by staff when working in
moving parts
kitchens
 No emergency shut
 Students are trained by
off
School staff on how to
use equipment safely
 User carries out a visual
check before use
 Users report defects to
line manager
 Users wear Personal
Protective Equipment
(PPE): uniform, safety
shoes, hat etc.
 Users shut down
equipment after use and
at the end of day
 Equipment is CE marked
 Damaged equipment is
marked and taken out of
Further
Actions Required
 Maintain current
controls
 Stand Operating
Procedure (SOP)
required for use
(include the safe use
of flour in a mixer)
and maintenance
Risk
H/M/L
(with
controls)
With
current
controls:
H
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 Implement a
preventative
maintenance
schedule
 Warning signage
required (e.g.
entanglement)
 Repair on/ off light
indicators (Cryto
peerless mixers)
 Emergency shut off
P a g e | 110
disabilities
service by technician
 Users follow
manufacturer’s
instructions
 Only trained staff and
students are permitted to
use and clean equipment
 User do not wear loose
clothing or jewelry when
operating equipment
 Emergency stop button
located in each kitchen
button required on
mixers
P a g e | 111
PHYSICAL
Control Measures
Ref
061
GRK
Hazard
Work Equipment


Zanussi
RS06FIF single
door freezer
Polar
GN70BTV
single door
freezer –
Removed from
kitchen
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics:
Electric shock/ fire
 Food stored at
incorrect
temperatures/
food
contamination
Further
Actions Required
Current Controls
 Students are supervised by
staff when working in
kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use –
temperature display at the
front of the freezer. Light
indicates if equipment is
turned on
 Users report defects to
line manager
 Users wear PPE
 Equipment CE marked
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked and taken out of
service by technician
 Emergency stop button
located in each kitchen
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 SOP required for use
and maintenance of
equipment
 HAACP – record
temperature readings
P a g e | 112
PHYSICAL
Control Measures
Ref
062
GRK
Hazard
Work Equipment



Foster gastronorm
supra single door
fridge
Foster gastronorm
supra double door
fridge
Foster gastronorm
supra single door
fridge
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics:
Electric shock/ fire
 Food stored at
incorrect
temperatures/
food
contamination
Further
Actions Required
Current Controls
 Students are supervised
when working in kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use –
temperature display at the
front of the fridge. Light
indicates if equipment is
turned on
 Users report defects to
line manager
 User wear PPE
 Equipment CE marked
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked and taken out of
service by technician
 Emergency stop button
located in each kitchen
 Maintain current
controls
 Implement a
preventative
maintenance
schedule for all
kitchen equipment

Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
HAACP – record
temperature
readings
 SOP: required for
use and maintenance
P a g e | 113
PHYSICAL
Control Measures
Ref
063
Hazard
Work
Equipment
GRK

Foster BCF
35 / 15 blast
chiller
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated
/
Description
 Electrics
Current Controls
 Students are supervised by staff
when working in kitchens
 Students are trained by School
staff on how to use equipment
safely
 Users carry out a visual check
before use
 Users report defects to line
manager
 Users wear PPE
 Users shut down equipment
after use and at the end of day
 Damaged equipment is marked
and taken out of service by
technician
 Only trained staff and students
are permitted to use and clean
equipment
 Users follow manufacturer’s
instructions
 Equipment is CE marked
 Emergency stop button located
in each kitchen
Further
Actions Required
 Maintain current
controls
 Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
 SOP: required for
use and maintenance
of equipment
P a g e | 114
PHYSICAL
Control Measures
Ref
Hazard
064
Work Equipment
GRK

RDI pot
soaking unit
(No visible CE
mark on RDI
machine)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated
/
Description
 Electrics
 Fire
 Burns/ scalds
Fumes/ dust
Current Controls
 Staff trained and instructed
in the use of the equipment
 Only trained staff are
permitted to use equipment
 Supervision of staff
 Users carry out visual check
before use
 Users report defects to line
manager
 Emergency stop button
located in each kitchen
 User wears PPE
 Users follow
manufacturer’s instructions
 Users shut down
equipment after use and at
the end of day
 Damaged equipment is
marked and taken out of
service by technician
 Emergency stop button
located in each kitchen
Further
Actions Required
 Maintain current
controls
 SOP: required for
use and maintenance
 Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
 Warning signage
required e.g. hot
surface
P a g e | 115
PHYSICAL
Control Measures
Ref
065
GRK
Hazard
Work Equipment

Zanussi type 10
M9286 ice
machine (CE
mark not not
visible)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics
Current Cotrols
 Students are supervised
by staff when working in
kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 Emergency stop located
in the kitchen
 Users wear PPE
 Users follow
manufacturer’s
instructions
 Users shut down
equipment after use and
at the end of day
 Damaged equipment is
marked and taken out of
service
 Only trained staff and
students are permitted to
use and clean equipment
Further
Actions Required
 Maintain current
controls
 SOP: required for
use and maintenance
 Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 116
PHYSICAL
Control Measures
Ref
Hazard
066
Work
Equipment,
GRK

LT potato
ricer
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
 Cut/ graze
 Electrics
(broken plug on
equipment)
Further
Actions Required
Current Controls
 Students are supervised
by staff when working in
kitchens
 Users carry out a visual
check before use
 Users report defects to
line manager
 Users wear PPE
 Users shut down
equipment after use and
at the end of day
 Damaged equipment is
marked and taken out of
service by technician
 Only trained staff and
students are permitted to
use and clean equipment
 Users follow
manufacturer’s
instructions
 CE marked
 Students are trained by
School staff on how to
use equipment safely
 Maintain current
controls

Repair plug on
equipment
 SOP: required for
use and maintenance
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 Implement a
preventative
maintenance
schedule for all
kitchen equipment
P a g e | 117
PHYSICAL
Control Measures
Ref
067
Hazard
Work
Equipment
GRK

Risk(s)
Associated /
Description
 Electrics
Electric shock/
fire
Panasonic pro  Contact with
2 1400
hot material –
microwave
when removing
oven
material from
(CE mark not
the microwave
visible)
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 Users carry out a visual check
before use
 Users report defects to line manager
 Users wear PPE
 Users shut down equipment after
use and at the end of day
 Damaged equipment is marked and
taken out of service by technician
 Users use oven gloves or dry cloth
when removing material from
microwave
 Users only put appropriate /
suitable material into the microwave
 Only trained staff and students are
permitted to use and clean
equipment
 Users follow manufacturer’s
instructions
 Students are trained by School staff
on how to use equipment safely
 Maintain current
controls
 Implement a
preventative
maintenance
schedule
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
 SOP: required for
use and
maintenance

No instruction
on control knobs
for temperature
and time –
require repairs
P a g e | 118
PHYSICAL
Control Measures
Ref
068
GRK
Hazard
Work Equipment


Alto Shaam
1000-BO2/96
Hot holding unit
2 X bespoke
baine marie hot
holding units
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated
/
Description
 Electrics
 Burns/ scalds
Further
Actions Required
Current Controls
 Students are supervised by
staff when working in
kitchens
 All dangerous parts of
equipment suitably and
adequately guarded
 Students are trained by
School staff on how to use
equipment safely
 Users carry out a visual
check before use
 Users report defects to line
manager
 Emergency stop: gas and
electricity in each kitchen
 Users wear PPE, and use
oven gloves/ dry cloths
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at end of day
 Damaged equipment is
marked and taken out of
service by technician
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
kitchen
equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
 SOP: required for
use and
maintenance
 Put warning
signage on
equipment e.g. hot
surface
 No CE marking
P a g e | 119
PHYSICAL
Control Measures
Ref
Hazard
069
Work
Equipment
GRK

Hobart
upright
dishwasher
Who is
harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young
persons
 pregnant
women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
Electric shock/
fire
 Hot surface/
material
 Cleaning
chemicals:
Rinsal dishwash
rinse additive
detergent
Further
Actions Required
Current Controls
 Guards – washer only works
when the door is closed down
 Only trained staff are permitted
to use the washer (General
Operative)
 Users carry out a visual check
before use
 Users report defects to line
manager
 Users wear PPE
 Users shut down equipment
after use and at the end of day
 CE marked
 Damaged equipment is marked
and taken out of service by
technician
 Students are supervised when
working in kitchens by staff
 Users follow manufacturer’s
instructions
 Stop button located on washer
 Emergency stop button (
electricity) located in each
kitchen

Maintain current controls
 SOP required for use
(include handling of
cleaning chemicals) and
maintenance
 Maintain Material Safety
Data Sheets (MSDS) for
cleaning chemicals used in
washer

Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Housekeeper/
Head of School
May 2014
Implement a preventative
maintenance schedule
 Provide gloves for GO’s
washing and handling
cleaning products
 Train new staff on how to
use the washer (maintain
training records)
Immediate
As required
P a g e | 120
PHYSICAL
Control Measures
Ref
070
GRK
Hazard
Risk(s) Associated
/Description
Current Controls
Further
Actions Required
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
Work
Equipment

Falcon
"steakhouse"
grill
Removed
from kitchen
P a g e | 121
PHYSICAL
Control Measures
Ref
071
Hazard
Work
Equipment
GRK

2 X Morice 6
burner 1 solid
top range
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated
/
Description




Electrics
Fumes
Gas
Tapers – lighting/
hot wax
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 All dangerous parts of
equipment suitably and
adequately guarded – bumper
present
 Students are trained by School
staff on how to use equipment
safely
 Users carry out visual checks
before use
 Users report defects to line
manager
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at the end of day
 CE marked
 Damaged equipment marked
and taken out of service by
technician
 Appropriate fire extinguisher
located in the kitchen

Implement a
preventative
maintenance
schedule for all
kitchen
equipment
 SOP: required for
use and
maintenance

Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
Replace tapers
with automatic
gas lighters
P a g e | 122
PHYSICAL
Control Measures
Ref
072
GRK
Risk(s)
Associated /
Description
Hazard
Work Equipment

Metos culino-80
stock pot
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities




Burns/ scalds
Electrics
Steam pressure
Manual
handling
(See manual
handling risk
assessment)
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 Students are trained by School
staff on how to use equipment
safely
 Only trained persons are
permitted to use stock pot
 Users carry out a visual check on
equipment before use
 Users report defects to line
manager
 Users wear PPE
 Users Follow manufacturer’s
instructions
 Users shut down equipment
after use and at the end of day
 CE marked
 Damaged equipment marked and
taken out of service by
technician
 Emergency stop: gas and
electricity located in each kitchen
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
kitchen
equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
 SOP: required for
use and
maintenance

Warning signage
required
P a g e | 123
PHYSICAL
Control Measures
Ref
073
GRK
Hazard
Work Equipment


Convotherm
OD10.10 P 10 grid
combi oven x2
Moretti forni
"grain" PD60.60
pizza oven
(Proving press not
in use, no water
supplied - used as
storage area)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
Electric shock/
fire
 Steam
 Contact with
hot material
Current Controls
 Students are supervised by staff
when working in kitchens
 Users carry out a visual check
before use
 Users report defects to line
manager
 Users wear PPE
 Users shut down equipment
after use and at the end of day
 CE marked
 Damaged equipment marked
taken out of service by
technician
 Users use oven gloves or dry
cloth when removing material
 Users only put appropriate /
suitable material into the ovens
 Only trained staff and students
are permitted to use and clean
equipment
 Users follow manufacturer’s
instructions
Further
Actions Required
 Maintain current
controls
 Implement a
preventative
maintenance
schedule (include
the steal stands
equipment is on)
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
 SOP: required for
use and
maintenance
P a g e | 124
Risk Assessment for the School of Culinary Arts and Food Technology, DIT, Cathal Brugha Street, Kitchen 8 (KT8)
PHYSICAL
Control Measures
Ref
074
KT8
Hazard
Work Equipment
Risk(s)
Associated /
Description
 Electrics:
Electric
 Ilsa Ah141002 2
shock/ fire
door freezer
 Food
stored at
 Foster gastronorm
supra 351 HT 2
incorrect
door fridge
temperatur
es/ food
 Foster Premg 135
contaminat
OH 2 door fridge x2
ion
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk groups
 young persons
 pregnant women
 people with
disabilities
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 Users carry out a visual check
before use – temperature
display at the front of the
fridge. Light indicates if
equipment is turned on
 Users report defects to line
manager
 Users wear PPE
 CE marked
 Users follow manufacturer’s
instructions
 Damaged equipment is marked
and taken out of service by
technician
 Students are trained by School
staff on how to use equipment
safely
 Maintain current
controls

Stand Operating
Procedure (SOP)
required for use

Implement a
preventative
maintenance
schedule for all
kitchen equipment

HAACP – record
temperature
reading
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of
School
May 2014
P a g e | 125
PHYSICAL
Ref
Hazard
075
Work Equipment
KT8

ITV "ice
queen" 135 aire
(v17) Ice
machine
(not currently
in use)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
 Contact with
moving parts
 Ice falling on
the floor –
slip hazard
Control Measures
Current Controls
 Students are supervised by staff
when working in kitchens
 All dangerous parts of equipment
suitably and adequately guarded
 Students are trained by School staff
on how to use equipment safely
 Users carry out a visual check before
use
 Users report defects to line manager
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment after use
and at the end of day
 CE marked
 Damaged equipment is marked and
taken out of service by technician
 Cleaning by specialized company
 Users clean any falling ice on the
floor immediately
 Users only use appropriate scoop to
take ice out of machine
Further
Actions Required
 Maintain current
controls

Stand Operating
Procedure
(SOP) required
for use

Implement a
preventative
maintenance
schedule for all
kitchen
equipment

Locate in a
suitable and
secure area
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 126
PHYSICAL
Control Measures
Ref
Hazard
076
Work Equipment
KT8


Falcon G2522
"Dominator"
wall mounted
gas grill
Falcon
steakhouse wall
mounted grill
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young persons
 Pregnant woman
 People with
disabilities
Risk(s)
Associated/
Description
 Electrics
 Burns
 Fire
Current Controls














Students are supervised by staff when
working in kitchens
Students are trained by School staff on
how to use equipment safely
Users carry out a visual check before use
Users report defects to line manager
Emergency stop for gas and electricity
located in each kitchen
Users wear PPE
Users follow manufacturer’s instructions
Users shut down equipment after use and
at the end of day
CE marked
Damaged equipment is marked and taken
out of service by technician
Users use oven gloves/ dry cloth when
unloading items from the grill
Appropriate fire extinguisher located in
the kitchen
Users only put appropriate material into
the grill
Users do not leave items/ food etc.
unattended in the grill
Further
Actions Required
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
kitchen
equipment

Stand
Operating
Procedure
(SOP)
required for
use

Socket located
under grill –
take out of use
or relocate grill
Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 127
PHYSICAL
Ref
Hazard
077
Work
Equipment,
KT8

Helia type 24
smoker (2
units) (No
CE mark)
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young
persons
 Pregnant
woman
 People with
disabilities
Risk(s)
Associated
/Description
 Electrics
 Fumes
Control Measures
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 Students are trained by School
staff on how to use equipment
safely
 All dangerous parts of
equipment suitably and
adequately guarded
 Users carry out a visual check
before use
 Users report defects to line
manager
 Emergency stop: gas and
electricity located in each
kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at the end of day
 Damaged equipment is marked
and taken out of service by
technician
 Maintain current controls

Implement a preventative
maintenance schedule for
all kitchen equipment

Remove bag of wood
clips and store in a safe
and secure location
(located at the rear of the
kitchen)

Repair missing indicator
light

Wires exposed – take
equipment out of use for
repair

Stand Operating
Procedure (SOP)
required for use
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
Immediate
May 2014
Immediate
May 2014
P a g e | 128
PHYSICAL
Ref
078
KT8
Hazard
Work
Equipment

La minerva
G/E32R
refrigerated
mincer
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young
persons
 Pregnant
woman
 People with
disabilities
Risk(s)
Associated
/Description
 Entanglement
 Electrics
 Contact with
moving parts
 Cut/ laceration
 No on/ off
button
Control Measures
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 All dangerous parts of equipment
suitably and adequately guarded
 Students are not permitted to use
the mincer
 Only trained staff are permitted to
use the mincer
 Users carry out a visual check
before use
 Users report defects to line manager
 Emergency stop: gas and electricity
located in each kitchen
 Users wear PPE
(no loose clothing worn when
handling equipment)
 Users follow manufacturer’s
instructions
 Users shut down equipment after
use and at the end of day
 CE marked
 Damaged equipment marked and
taken out of service by technician
 Maintain current
controls


Implement a
preventative
maintenance
schedule for all
kitchen
equipment
Stand Operating
Procedure (SOP)
required for use
(include cleaning
and assembling)
 Warning signage
required
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
Immediate
May 2014
P a g e | 129
PHYSICAL
Ref
079
KT8
Hazard
Work
Equipment

Morice 4
burner / 1
solid top gas
range
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young
persons
 Pregnant
woman
 People with
disabilities
Risk(s)
Associated/
Description
 Fire
 Burns
 Scalds
Control Measures
Further
Actions Required
Current Controls
 Students are supervised by staff when
working in kitchens
 Students are trained by School staff on
how to use equipment safely
 All dangerous parts of equipment
suitably and adequately guarded –
bumper in place
 Users carry out a visual check before use
 Users report defects to line manager
 Emergency stop: gas and electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s instructions
 Users shut down equipment after use
and at the end of day
 CE marked
 Damaged equipment marked and taken
out of service by technician
 Appropriate fire extinguisher located in
the kitchen
 Users only put appropriate material on
equipment
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
kitchen
equipment
(Servicing to be
carried out by a
specialized
company)

Stand Operating
Procedure (SOP)
required for use

X1 pot stand
required

Replace tappers
with automatic
gas lighters
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 130
PHYSICAL
Ref
080
KT8
Hazard
Work
Equipment


Risk(s)
Associated/
Description
 Electrics
 Fire
 Manual
Convotherm
handling:
OES 10.10 10
loading and
grid combi
unloading the
oven
oven
Juno 5712-36
10 grid combi
oven
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young
persons
 Pregnant
woman
Control Measures
Current Controls
 Students are supervised by staff when
working in
kitchens
 Students are trained by School staff on
how to use equipment safely
 Users carry out visual checks before use
 Users report defects to line manager
 Users wear PPE
 Users follow manufacturer’s instructions
(instructions located on the side of the
oven)
 Users shut down equipment after use
and end of day
 CE marked
 Damaged equipment is marked and
taken out of service by technician
 All staff compliant with and adhere to
mandatory manual handling training
 Students are instructed by School staff
how to handle loads safely
 Users asses the weight of a load before
loading into the oven – if required
reduce weight
 Users ensure good visibility when
loading and unloading material from the
Further
Actions Required
 Maintain current
controls
 SOP required for
use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment and
stand (holding
equipment)

Hose head
required for
cleaning pipe on
oven
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of
School
May 2014
P a g e | 131

People with
disabilities
oven
 Users avoid over reaching – do not lift
loads overhead height e.g. do not use top
deck if it requires lifting overhead height
or standing on tippy toes
 Users keep the carrying distances of
loads to a minimum – when unloading
trays ensure a table/ stand is within in a
safe distance to put the hot trays on
 Users maintain good housekeeping i.e.
cleaning slips/ removing trip hazards
 Students to follow safe work practices
all instructions given to them by their
lecturer when working in the kitchens i.e.
safe use of oven
 Users use oven gloves/ or a dry cloth to
remove hot loads from the oven
 Only trained staff and students are
permitted to use and clean equipment
P a g e | 132
PHYSICAL
Control Measures
Ref
081
Hazard
Work
Equipment
KT8

Robot coupe
R3 food
processor
(No CE
mark)
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young
persons
 Pregnant
woman
 People with
disabilities
Risk(s)
Associated
/Description
Further
Actions Required
Current Controls
 Entanglement 
 Electrics
 Contact with 
moving parts










Students are supervised by staff
when working in kitchens
All dangerous parts of equipment
are suitably and adequately guarded
Equipment only works when guard
is in correct position
Students are trained by School staff
on how to use equipment safely
Users carry out visual checks before
use
Users report defects to line
manager
Emergency stop; electricity shut off
located in each kitchen
Users wear PPE
Users follow manufacturer’s
instructions
Users shut down equipment after
use and at the end of day
Damaged equipment marked and
taken out of service by technician
Users do not wear loose clothing or
jewelry when operating equipment
 Maintain current controls
 SOP required for use and
maintenance

Implement a preventative
maintenance schedule on
equipment
Risk
H/M/L
(with
controls)
With
current
controls:
H
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of
School
May 2014
With
Actions
applied:
L
 Warning signage required

Emergency stop button
required

Lid/ guard is open at the
top of the processor –
requires a lid to cover
completely

Loose wiring on plug –
take out of use and repair
Immediately
P a g e | 133
PHYSICAL
Ref
082
Hazard
Risk(s) Associated /
Description
Control Measures
Current Controls
Further
Actions Required
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
Work
Equipment
KT8

Kitchen
K5SS 5 lt
planetary
mixer – (not
present on
the day of risk
assessment)
P a g e | 134
PHYSICAL
Control Measures
Ref
083
KT8
Hazard
Work
Equipment

La minerva
Pack 69
vacuum
packer
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young
persons
 Pregnant
woman
 People with
disabilities
Risk(s) Associated
/Description
 Electrics
 Heat/ burn
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 All dangerous parts of
equipment suitably and
adequately guarded
 Students are trained by School
staff on how to use equipment
safely
 Users carry out a visual check
before use
 Users report defects to line
manager
 Emergency stop: gas and
electricity located in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at the end of day
 CE marked
 Damaged equipment is marked
and taken out of service by
technician
 Appropriate material only to be
used in equipment
 Maintain current
controls
 SOP required for
use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 135
PHYSICAL
Control Measures
Ref
084
Hazard
Work
Equipment
KT8

Robot coupe
Mp350 soup
gun
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young
persons
 Pregnant
woman
 People with
disabilities
Risk(s)
Associated /
Description
 Entanglement
 Electrics
 Contact with
moving parts
Current Controls
 Students are supervised by staff when working
in kitchens
 All dangerous parts of equipment suitably and
adequately guarded
 Students are trained by School staff on how to
use equipment safely
 Users carry out visual checks before use
 Users report defects to line manager
 Emergency stop: gas and electricity located in
each kitchen
 Wear PPE
 Users follow manufacturer’s instructions
 Users shut equipment down after use and at the
end of day
 CE marked
 Damaged equipment is marked and taken out of
service by technician
 Users to not wear loose clothing when
operating equipment
 Users use suitable pot (large enough for the gun
to fit safely)
 Do not use soup gun at a height – place pot on
the floor in a safe location when using the soup
gun
 Never over fill the pot before using soup gun
Further
Actions Required
 Maintain current
controls
 SOP required for
use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment

Store soup gun
in a safe and
secure location
– designate a
storage area
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target
Date /
Status
All staff and
students
On going
Head of
School
May 2014
P a g e | 136
PHYSICAL
Ref
Hazard
085
Work Equipment
KT8

Spicer
"tumbler" meat
marinader/
briner
(not currently
in use – lid is
missing of
specialized pot)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young persons
 Pregnant
woman
 People with
disabilities
Risk(s) Associated
/Description
 Entanglement
 Electrics
 Contact with
moving parts
Control Measures
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 All dangerous parts of
equipment suitably and
adequately guarded
 Students are trained by School
staff on how to use equipment
safely
 Users carry out a visual check
before use
 Users report defects to line
manager
 Emergency stop: electricity and
gas located in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at the end of day
 CE marked
 Damaged equipment marked
and taken out of service by
technician
 Maintain current
controls
 SOP required for
use and
maintenance

Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
Implement a
preventative
maintenance
schedule for all
kitchen
equipment:
P a g e | 137
PHYSICAL
Ref
Hazard
086
Work Equipment
KT8

Hatco CSS-5M
hot holding/
smoking unit
(Not currently
in use – no
plug on unit)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young persons
 Pregnant
woman
 People with
disabilities
Risk(s)
Associated /
Description
 Electrics (no
plug on unit)
 Burn
 Fire
Control Measures
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 All dangerous parts of equipment
suitably and adequately guarded
 Students are trained by School staff
on how to use equipment safely
 Users carry out visual checks before
use
 Users report defects to line manager
 Emergency stop: gas and electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment after use
and at the end of day
 CE marked
 Damaged equipment is marked and
taken out of service by technician
 Appropriate fire extinguisher located
in the kitchen
 Maintain current
controls
 SOP required for
use and
maintenance

Implement a
preventative
maintenance
schedule for all
kitchen
equipment

Warning signage
required – hot
surface/ caution
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of
School
May 2014
P a g e | 138
PHYSICAL
Ref
087
KT8
Hazard
Work
Equipment

Lauda M20
(heater RM 6
B) water bath
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young
persons
 Pregnant
woman
 People with
disabilities
Risk(s)
Associated
/Description
 Electrics
 Burns/
scalds
Control Measures
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 Students are trained by School staff
on how to use equipment safely
 All dangerous parts of equipment
suitably and adequately guarded
 Users carry out visual check before
use
 Users report defects to line manager
 Emergency stop: gas and electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment after
use and at the end of day
 CE marked
 Damaged equipment marked and
taken out of service by technician
 Temperature control on the bath
 Users ensure the bath is in a safe
location when in use
 Maintain current
controls
 SOP required for use
and maintenance

Implement a
preventative
maintenance
schedule for all
kitchen equipment

Warning signage
required – hot
surface/ caution

Lid required for
bath

Ensure the bath is
used in a safe and
secure location
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 139
PHYSICAL
Control Measures
Ref
088
Hazard
Work
Equipment
KT8

Prolite LD 50
deep fat fryer
Risk(s) Associated
/
Description



Who is harmed: 
 Staff
members

 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young
persons
 Pregnant
woman
 People with
disabilities
Fire
Burns from oil/
contact with hot
surfaces
Eye injuries
from splashes
Slips from oil
spillages
Strains/ sprains
from lifting and
moving
equipment/
basket
Further
Actions Required
Current Controls










Fryers are used only when
necessary and when it is safe
to do so
Students are trained by
School staff on how to use
equipment safely
Only trained staff and
students are permitted to use
a deep fat fryer
Student are supervised when
using fryers
Users follow manufacturer
instructions
Users follow procedure
(SOP) for the safe use and
cleaning of a deep fat fryers
Users do not leave fryers
unattended
Ensure electric socket and
cable are in good condition
and in a safe secure location
– for example away from
water or heat sources
Users clean spillages
immediately
Users wear PPE: chef

Maintain current
controls

Written cleaning
procedure and
schedule required
for the deep fat
fryer (include daily,
weekly, monthly)

Ensure fryers are
located on a stable
surface and securely
fixed, at a safe
height and with
adequate space
provided around
equipment

Highlight with
signage the location
of the nearest fire
extinguisher and
fire blanket

Complete
Emergency
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 140









uniform and safety shoes.
Users use heat resistant glove
and apron if required
Users report defect and
hazards to line manager
Users ensure the floor area
around the deep fat fryer is
clean and free from any
spillages
Users turn off deep fat fryer
when not in use – ensure it is
turned off before leaving the
kitchen on break(s) and at
the end class
Users never put water into or
close to the deep fat fryer
Staff trained in ERT
Kitchen have a wet chemical
extinguisher and fire blanket
Staff and students to note
the location of emergency
equipment: fire blanket,
extinguisher, emergency call
point, shut off point
Staff to inform students of
the location of firefighting
equipment
Maintain fryers in a fixed and
safe location in each kitchen
Procedure for a
deep fat fryer fire
P a g e | 141
PHYSICAL
Control Measures
Ref
089
Hazard
Work
Equipment
KT8

Double
griddle unit
(Not
currently in
use)
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young
persons
 Pregnant
woman
 People with
disabilities
Risk(s)
Associated /
Description
 Electrical;
electric shock
 Burns
 Gas; exposure,
fire
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 Students are trained by School staff
on how to use equipment safely
 All dangerous parts of equipment
suitably and adequately guarded
 Users carry out a visual check
before use
 Users report defects to line manager
 Emergency stop: gas and electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment after
use and at the end of day
 CE marked
 Damaged equipment is marked and
taken out of service by technician
 Users only put appropriate material
into the unit
 Maintain current
controls
 SOP required for
use and
maintenance

Implement a
preventative
maintenance
schedule for all
kitchen
equipment

Replace tapers
with automatic
gas lighters
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 142
PHYSICAL
Ref
090
KT8
Hazard
Work
Equipment

"Capic" 2
burner & 1
solid top gas
range
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young
persons
 Pregnant
woman
 People with
disabilities
Risk(s)
Associated /
Description
 Electrics
 Burns/ scalds
 Gas;
exposure, fire
Control Measures
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 Students are trained by School staff
on how to use equipment safely
 Users carry out visual check before
use
 Users report defects to line manager
 Emergency stop: gas and electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down after use and at
the end of day
 CE marked
 Damaged equipment marked and
taken out of service by technician
 Appropriate fire extinguishers
located in kitchen
 Users do not leave items
unattended on gas range
 Only use appropriate material on
range
 Gas detection systems in each
kitchen
 Maintain current
controls
 SOP required for use
and maintenance

Implement a
preventative
maintenance schedule
for all kitchen
equipment

Bumper bar required

Hot plate exposed –
requires a cover for
the surface
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of
School
May 2014
P a g e | 143
PHYSICAL
Ref
091
KT8
Hazard
Work
Equipment

Foster BCF
35/15 blast
chiller
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young
persons
 Pregnant
woman
 People with
disabilities
Risk(s) Associated
/
Description
 Electrics
Control Measures
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 Students are trained by School
staff on how to use equipment
safely
 Users carry out a visual check
before use
 Users report defects to line
manager
 Emergency stop: gas and
electricity located in each
kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at the end of day
 CE marked
 Damaged equipment is marked
and taken out of service by
technician
 Maintain current
controls
 SOP required for use
and maintenance

Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 144
PHYSICAL
Ref
092
Hazard
Work
Equipment
KT8

Butcher
bocks
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young
persons
 Pregnant
woman
 People with
disabilities
Risk(s) Associated
/Description
 Manual handling
 Block falling from
stand
 Wheel becoming
loose/ breaking
Control Measures
Further
Actions Required
Current Controls
 Students are supervised by
staff when working in
kitchens
 Students are trained by
School staff on how to use
blocks safely
 Users wear PPE
 Users carry out a visual check
before use
 Users report defects to line
manager
 Blocks are only moved when
necessary
 Plate casters on table wheels
for stability
 Breaks on wheels to prevent
movement
 Rubber insulation on wheels
 Damaged equipment is
marked and taken out of
service by technician
 Maintain current
controls
 SOP required for use
and maintenance

Implement a
preventative
maintenance
schedule for all
butcher blocks,
there stands/
frames and wheels

X 3 no plate casters
on frame/ wheels –
requires repairs

X 1 Rubber
insulation on wheel
is coming off requires repairs
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
Immediate
Immediate
P a g e | 145
Risk Assessment for the School of Culinary Arts and Food Technology, DIT, Cathal Brugha Street, Kitchen 9 (KT9)
PHYSICAL
Ref
093
KT9
Hazard
Work
Equipment


Robot coupe
R301 food
processor
Robot coupe
Blixer 4
mono food
processor
(No CE mark
on
equipment)
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
Risk(s) Associated /
Description
 Entanglement
 Electrics
 Contact with moving
parts
Control Measures
Further
Actions Required
Current Controls
 Students are supervised
by staff when working in
kitchens
 All dangerous parts of
equipment suitably and
adequately guarded
 Equipment only works
when guard is in correct
position
 Students are trained by
School staff on how to
use equipment safely
 Users carry out visual
checks before use
 Users report defects to
line manager
 Emergency stop; gas and
electricity located in each
kitchen
 Users wear PPE
 Users follow
manufacturer’s
instructions
 Users shut down
equipment after use and
 Maintain current
controls
 SOP required for use
and maintenance

Implement a
preventative
maintenance
schedule on
equipment
Risk
H/M/L
(with
controls)
With
current
controls:
H
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
 Warning signage
required

Emergency stop
button required

Lid/ guard is open
at the top of the
processor –
requires a lid to
cover completely

No details indicated
P a g e | 146
 pregnant
women
 people with
disabilities
at the end of day
 CE marked
 Damaged is equipment
marked and taken out of
service by technician
 Users do not wear loose
clothing or jewelry when
operating equipment
at ‘on and off’
switch – repairs
required
P a g e | 147
PHYSICAL
Control Measures
Ref
094
KT9
Hazard
Work
Equipment



Convotherm
OES.6.10 6
grid comi
oven
Henny Penny
"Esc11081901" 10 grid
combi oven
(CE marked)
Hobart 6 C80611E 6
Grid Combi
Oven
(no CE mark)
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
Risk(s) Associated /
Description
 Electrics
Electric shock/ fire
 Heat: hot surfaces/
loads
 Manual handling:
loading and
unloading the oven
(See manual handling
risk assessment)
Further
Actions Required
Current Controls
 Students are supervised by
staff when working in
kitchens
 Students are trained by
School staff on how to use
equipment safely
 Users carry out a visual
check before use
 Users report defects to line
manager
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at the end of
day
 CE marked
 Damaged equipment
marked and taken out of
service by technician
 All staff compliant with and
adhere to mandatory manual
handling training
 Students are instructed by
School staff how to handle
loads safety
 Users asses the weight of a
 Maintain current
controls
 SOP required for use
and maintenance

Implement a
preventative
maintenance
schedule on
equipment and steel
frames (include
wheels on Hobart
frame)

Replace missing
hose on the Henry
Penny oven
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 148
groups
 young persons
 pregnant
women
 people with
disabilities







load before loading into the
oven – if required reduce
weight
Users ensure good visibility
when loading and unloading
material from the oven
Users avoid over reaching –
do not lift load overhead
height e.g. do not use top
deck if it requires lifting
overhead height or standing
on tippy toes
Users keep carrying
distances of loads to a
minimum – when unloading
trays ensure a table/ stand is
within in a safe distance to
put the hot trays on
Users maintain good
housekeeping i.e. cleaning
slips/ removing trip hazards
Students to follow safe work
practices all instructions
given to them by their
lecturer when working in
kitchens i.e. safe use of oven
Use oven gloves/ or a dry
cloth to remove hot loads
from the oven
Only trained staff and
students are permitted to use
and clean equipment
P a g e | 149
PHYSICAL
Control Measures
Ref
Hazard
095
Work Equipment
KT9

"Panasonic Pro
2" 1400
microwave oven
(No CE mark)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
Electric shock/
fire
 Contact with
hot material –
when
removing
material from
the microwave
Further
Actions
Required
Current Controls
 Students are supervised by staff
when working in kitchens
 Users carry out a visual check
before use
 Users report defects to line manager
 Users wear PPE
 Users shut down equipment after
use and at the end of day
 Damaged equipment is marked and
taken out of service by technician
 Users use oven gloves or dry cloth
when removing material from
microwave
 Users only put appropriate /
suitable material into the microwave
 Only trained staff and students are
permitted to use and clean
equipment
 Users follow manufacturer’s
instructions
 Students are trained by School staff
on how to use equipment safely
 Maintain
current controls
 Implement a
preventative
maintenance
schedule
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
 SOP: required
for use and
maintenance

No instruction
on control
knobs for
temperature
and time –
requires
repairs
P a g e | 150
PHYSICAL
Control Measures
Ref
096
Risk(s)
Associated
/Description
Hazard
Work
Equipment
KT9



Fagor FE-710
C deep fat
fryer

Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities


Fire
Burns from
oil contact
with hot
surfaces
Eye injuries
from splashes
Slips from oil
spillages
Strains/
sprains from
lifting and
moving
equipment/
basket
Further
Actions Required
Current Controls










Fryers are used only when
necessary and when it is safe to
do so
Students are trained by School
staff on how to use equipment
safely
Only trained staff and students
are permitted to use a deep fat
fryer
Student are supervised when
using fryers
Users follow manufacturer
instructions
Users follow procedure (SOP)
for the safe use and cleaning of
a deep fat fryers
Users do not leave fryers
unattended
Ensure electric socket and cable
are in good condition and in a
safe secure location – for
example away from water or
heat sources
Users clean spillages
immediately
Users wear PPE: chef uniform

Maintain current
controls

Written cleaning
procedure and
schedule for the deep
fat fryer required
(include daily, weekly,
monthly cleaning)

Ensure fryers are
located on a stable
surface and securely
fixed, at a safe height
and with adequate
space provided
around equipment

Highlight with
signage the location
of the nearest fire
extinguisher and fire
blanket

Complete Emergency
Procedure for a deep
fat fryer fire
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 151











and safety shoes.
Users use heat resistant glove
and apron if required
Users report defect and hazards
to line manager
Users ensure the floor area
around the deep fat fryer is
clean and free from any spillages
Users turn off deep fat fryer
when not in use – ensure it is
turned off before leaving the
kitchen on break(s) and at the
end class
Users never put water into or
close to the deep fat fryer
Staff trained in ERT
Ansul system above the fryer
Fryer is in a fixed location in the
kitchen
Kitchens have a wet chemical
extinguisher and fire blanket
present
Staff and students to note the
location of emergency
equipment: fire blanket,
extinguisher, emergency call
point, shut off point
Staff to inform students of the
location of firefighting
equipment
P a g e | 152
PHYSICAL
Control Measures
Ref
Hazard
097
Work Equipment
KT9

"J Charvet
Voiron"
bespoke
cooking island
(No visible CE
mark, CE mark
only on grill)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated /
Description





Fire
Burn
Gas, exposure/ leak
Instructions on the
cooking island are
in French – persons
unable to
understand
Oven section used
to store material
Further
Actions Required
Current Controls
 Students are supervised
by staff when working in
kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 Emergency stop: gas and
electricity located in each
kitchen
 Users wear PPE
 Users follow
manufacturer’s
instructions
 Users shut down
equipment after use and
at end of day
 CE marked
 Damaged equipment is
marked and taken out of
service by technician
 CE mark on grill
 Appropriate fire
extinguishers located in
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
kitchen equipment
(Servicing to be
carried out by a
specialized
company)

Stand Operating
Procedure (SOP)
required for use

Replace tapers with
automatic gas
lighters

Instructions in
French – require
translation
(equipment should
be in a language
understood by user)
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
All staff and
students
Head of School
Target Date
/
Status
On going
May 2014
P a g e | 153
kitchen
 Users do not leave items
unattended on island
 Only use appropriate
material on island

Indicate to user
with signage that
the oven is obsolete
(ensure all power to the
oven is disconnected if
using it for the storage
of material)
P a g e | 154
PHYSICAL
Control Measures
Ref
098
KT9
Hazard
Work
Equipment

2 Baine marie
hot holding
service units
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated
/Description
 Electrics
 Burns/ scalds
Further
Actions Required
Current Controls
 Students are supervised by
staff when working in
kitchens
 All dangerous parts of
equipment suitably and
adequately guarded
 Students are trained by
School staff on how to use
equipment safely
 Users carry out a visual check
before use
 Users report defects to line
manager
 Emergency stop: gas and
electricity in each kitchen
 Users wear PPE
 Users use oven gloves/ dry
cloths
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and end of day
 Damaged equipment is
marked and taken out of
service by technician
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
kitchen equipment
(include wheels on
equipment)
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 SOP: required for
use and maintenance
 Put warning signage
on equipment e.g.
hot surface
 No CE marking
P a g e | 155
PHYSICAL
Control Measures
Ref
Hazard
099
Work Equipment
KT9

Hobart HX40
dishwasher
(no visible CE
mark)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
Electric
shock/ fire
 Hot
surface/
equipment
Further
Actions Required
Current Controls
 Guards – washer only
works when the door is
closed down
 Only trained staff are
permitted to use the washer
(General Operative)
 Users carry out a visual
check before use
 Users report defects to line
manager
 Users wear PPE
 Users shut down
equipment after use and at
the end of day
 Damaged equipment is
marked and taken out of
service by technician
 Students are supervised by
staff when working in
kitchens
 Users follow
manufacturer’s instructions
 Emergency electrical stop
button located in kitchens

Maintain current controls
 SOP required for use
(include handling of cleaning
chemicals) and maintenance
 Maintain Material Safety
Data Sheets (MSDS) for
cleaning chemicals used in
washer

Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date
/Status
All staff and
students
On going
Housekeeper/
Head of School
May 2014
Implement a preventative
maintenance schedule
 Provide gloves for GO
washing and handling
cleaning products
 Train new staff how to use
the washer and maintain
records
As required
P a g e | 156
PHYSICAL
Control Measures
Ref
Hazard
100
Work Equipment
KT9





Foster gastronorm supra
351 HT 2 door fridge
Tefcold TFW1605
undercounter fridge
Tefcold TFW1605
undercounter fridge
Foster HR150
undercounter fridge
Foster HR400 single
door fridge
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/ Service
providers
 Sensitive risk groups
 young persons
 pregnant women
 people with disabilities
Risk(s)
Associated /
Description
 Electrics:
shock/ fire
Further
Actions Required
Current Controls
 Students are supervised
when working in kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use –
temperature display at the
front of the fridge. Light
indicates if equipment is
turned on
 Users report defects to
line manager
 User wear PPE
 Equipment CE marked
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked and taken out of
service by technician
 Emergency stop button
located in each kitchen
 Maintain current
controls
 Implement a
preventative
maintenance
schedule for all
kitchen equipment

Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
HAACP – record
temperature
readings
 SOP: required for
use and maintenance
P a g e | 157
PHYSICAL
Control Measures
Ref
101
KT9
Hazard
Risk(s) Associated /
Description
Work Equipment,  Electrics
 Burns/ scalds
 Marco "comet"
water boiler
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Further
Actions Required
Current Controls
 Students are supervised
when working in kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 User wear PPE
 Equipment CE marked
 Users follow
manufacturer’s
instructions
 Damaged equipment
marked taken out of
service by technician
 Emergency stop button
located in each kitchen
 Water bath is used in a
safe and secure location
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 SOP: required for
use and maintenance

Warning signage;
hot surface/
caution
P a g e | 158
PHYSICAL
Control Measures
Ref
Hazard
102
Work Equipment
KT9

Robert roberts
NOVO-011 coffee
machine
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
 Burns/ scalds
Further
Actions Required
Current Controls
 Students are supervised
when working in kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 User wear PPE
 Equipment CE marked
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked and taken out of
service by technician
 Emergency stop button
located in each kitchen
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
 SOP: required for
use and maintenance

Warning signage;
hot surface/
caution
P a g e | 159
PHYSICAL
Control Measures
Ref
103
KT9
Hazard
Work
Equipment

La minerva
pack 16
vacuum
packer
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics
 Heat/ burn
Further
Actions Required
Current Controls
 Students are supervised
when working in kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 Users wear PPE
 Equipment CE marked
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked and taken out of
service by technician
 Emergency stop button
located in each kitchen
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 SOP: required for
use and maintenance.
Instruction on the
equipment is in
Italian, instruction
should be in a
language the users
understands
P a g e | 160
PHYSICAL
Control Measures
Ref
104
KT9
Hazard
Work
Equipment


Risk(s) Associated /
Description
 Entanglement
 Electrics
Electric shock/ fire
HL 11012 AT  Flour dust
20 LT
 Contact with moving
planetary
parts
mixer
Kenwood
KM005 5LT
planetary
mixer
(CE marked)
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
Current Controls
 Users ensure guards are in
place (equipment will
only work when the guard
is in place)
 Students are supervised
by staff when working in
kitchens
 Students are trained by
School staff on how to
use equipment safely
 User carries out a visual
check before use
 User report defects to line
manager
 Users wear PPE
 Users shut down
equipment after use and
at the end of day
 Equipment is CE marked
 Damaged equipment is
marked and taken out of
service by technician
 Users follow
manufacturer’s
instructions
 Only trained staff and
students are permitted to
Further
Actions Required
 Maintain current
controls
 Stand Operating
Procedure (SOP)
required for use
(include the safe use
of flour in a mixer)
and maintenance
Risk
H/M/L
(with
controls)
With
current
controls:
H
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 Implement a
preventative
maintenance
schedule
 Warning signage
required (e.g.
entanglement)
 No timer switch –
requires repairs
 Emergency shut off
required on mixers
P a g e | 161
disabilities
use and clean equipment
 User do not wear loose
clothing or jewelry when
operating equipment
 Emergency shut off
button located in each
kitchen
P a g e | 162
PHYSICAL
Control Measures
Ref
Hazard
105
Work Equipment
KT9

Ilsa 2 door
TmmG2017
undercounter
freezer
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics:
shock/ fire
 Food
stored at
incorrect
temperatur
es/ food
contaminat
ion
Current Controls
Further
Actions Required
 Students are supervised by staff  Maintain current
when working in kitchens
controls
 Students are trained by School
staff on how to use equipment  Implement a
safely
preventative
maintenance
 Users carry out a visual check
schedule for all
before use
kitchen equipment
 Users report defects to line
manager
 SOP required for use
 Users wear PPE
and maintenance of
 Equipment CE marked
equipment
 Users follow manufacturer’s
instructions
 HAACP – record
 Damaged equipment is marked
temperature readings
and taken out of service by
technician
 Emergency stop button located
in each kitchen
Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 163
PHYSICAL
Control Measures
Ref
106
KT9
Hazard
Work
Equipment

Foster BCF
20/10 blast
chiller
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics
Current Controls
 Students are supervised
by staff when working in
kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 Users wear PPE
 Users shut down
equipment after use and
at the end of day
 Damaged equipment is
marked and taken out of
service by technician
 Only trained staff and
students are permitted to
use and clean equipment
 Users follow
manufacturer’s
instructions
 Emergency stop button
located in each kitchen
Further
Actions Required
 Maintain current
controls
 Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 SOP: required for
use and maintenance
of equipment
P a g e | 164
PHYSICAL
Ref
Hazard
107
Work Equipment
KT9

Risk(s) Associated
/
Description
 Electrics:
Electric shock/ fire
Avery berkel
 Exposure to
FX220 digital
excess flour dust
weighing scales (2  Frayed wire
units)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Control Measures
Further
Actions Required
Current Controls
 Students are supervised by
staff when working in
kitchens
 Students are trained by
School staff on how to use
equipment safely
 Users carry out a visual
check before use
 Users report defects to line
manager
 Users wear PPE
 Users shut down
equipment after use and at
the end of day
 Damaged equipment is
marked and taken out of
service by technician
 Only trained staff and
students are permitted to
use and clean equipment
 Users follow
manufacturer’s instructions
 Emergency stop button
located in each kitchen
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 Signage – see Health
Services Executive
Health Safety
posters
(OHO forwarded to
the School ‘12)

Remove scale and
repair frayed wire
Immediate
P a g e | 165
PHYSICAL
Ref
Hazard
108
Work Equipment
KT9

Jackson 900
series 9016 6
burner & oven
range
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
 Burns/
scalds
Control Measures
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 Students are trained by School staff
on how to use equipment safely
 All dangerous parts of equipment
suitably and adequately guarded
 Users carry out a visual check before
use
 Users report defects to line manager
 Emergency stop: gas and electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment after use
and at end of day
 CE marked
 Damaged equipment is marked and
taken out of service by technician
 Appropriate fire extinguisher located
in the kitchen
 Users only put appropriate material
on the oven range
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
kitchen equipment
(Servicing to be
carried out by a
specialized
company)

Stand Operating
Procedure (SOP)
required for use

Replace tappers
with automatic gas
lighters

No indication on
switches for on and
off – requires
repairs
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of
School
May 2014
P a g e | 166
PHYSICAL
Control Measures
Ref
Hazard
109
Work Equipment
KT9

La cimbali M30
G/1T tri classic
coffee dock
(relocated to
blue room
restaurant)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics
 Burns/ scalds
Further
Actions Required
Current Controls
 Students are supervised
when working in kitchens
and restaurants
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 User wear PPE
 Equipment CE marked
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked taken out of
service by technician
 Emergency stop button
located in each kitchen
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 SOP: required for
use and maintenance

Warning signage;
hot surface/
caution
P a g e | 167
Risk Assessment for the School of Culinary Arts and Food Technology, DIT, Cathal Brugha Street, Kitchen 17 (KT17)
PHYSICAL
Ref
110
Hazard
Work Equipment
KT17 
Foster Premg
136 OH 2 door
fridge
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors
 Young persons
 Pregnant
 Postgraduates
 People with
disabilities
Risk(s) Associated/
Description
 Electrics:
shock/ fire
 Food stored at
incorrect
temperatures/
food
contamination
Control Measures
Further
Actions Required
Current Controls
 Students are supervised
when working in kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 User wear PPE
 Equipment CE marked
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked taken out of
service by technician
 Emergency stop button
located in each kitchen
 Maintain current
controls
 Implement a
preventative
maintenance
schedule for all
kitchen equipment

Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
HAACP – record
temperature
readings
 SOP: required for
use and maintenance
 Remove brown tape
on the control panel
and complete repair
P a g e | 168
PHYSICAL
Control Measures
Ref
111
Hazard
Work Equipment
KT17 



Hobart 6 C80611E 6 Grid
Combi Oven
Hobart 6
CSDUC1012LA
E-KK 10 Grid
combi oven
Convotherm
OES.10
ES1010030000A
D10 grid combi
oven, Morice 4
burner & 1
electric oven
Eloma genius
T6-11 Grid
combi oven
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
Risk(s)
Associated/
Description
 Electrics
Electric shock/ fire
 Heat: hot
surfaces / loads
 Steam/ burn
 Manual handling:
loading and
unloading the
oven
(See manual
handling risk
assessment)
Further
Actions Required
Current Controls
 Students are supervised by
staff when working in
kitchens
 Students are trained by
School staff on how to use
equipment safely
 Users carry out a visual check
before use
 Users report defects to line
manager
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at the end of day
 CE marked
 Damaged equipment is
marked and taken out of
service by technician
 All staff compliant with and
adhere to mandatory manual
handling training
 Students are instructed by
School staff how to handle
loads safety
 Users asses the weight of a
 Maintain current
controls
 SOP required for
use and maintenance

Implement a
preventative
maintenance
schedule on
equipment and
steel frames
(include wheels on
Hobart frame)

Replace missing
hose on the
convotherm oven
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 169




Providers
Sensitive risk
groups
Young persons
Pregnant woman
People with
disabilities







load before loading into the
oven – if required reduce
weight
Users ensure good visibility
when loading and unloading
material from the oven
Users avoid over reaching –
do not lift load overhead
height e.g. do not use top
deck if it requires lifting
overhead height or standing
on tippy toes
Users keep carrying distances
of loads to a minimum –
when unloading trays ensure a
table/ stand is within in a safe
distance to put the hot trays
on
Users maintain good
housekeeping i.e. cleaning
slips/ removing trip hazards
Students to follow safe work
practices all instructions
given to them by their lecturer
when working in kitchens i.e.
safe use of oven
Use oven gloves/ or a dry
cloth to remove hot loads
from the oven
Only trained staff and
students are permitted to use
and clean equipment
P a g e | 170
PHYSICAL
Control Measures
Ref
112
Hazard
Work
Equipment
KT17

X2 Falcon
"steakhouse"
wall mounted
grill
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young
persons
 Pregnant
woman
 People with
disabilities
Risk(s)
Associated/
Description
 Electrics
 Burns
 Fire
Further
Actions
Required
Current Controls














Students are supervised by staff when
working in kitchens
Students are trained by School staff on
how to use equipment safely
Users carry out a visual check before use
Users report defects to line manager
Emergency stop for gas and electricity in
each kitchen
Users wear PPE
Users follow manufacturer’s instructions
Users shut down equipment after use and
at the end of day
CE marked
Damaged equipment is marked and taken
out of service by technician
Use oven gloves/ dry cloth when
unloading items from the grill
Appropriate fire extinguisher located in
the kitchen
Only put appropriate material into the
grill
Do not leave items/ food etc. unattended
in the grill
 Maintain
current controls


Implement a
preventative
maintenance
schedule for
all kitchen
equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
Stand
Operating
Procedure
(SOP)
required for
use
P a g e | 171
PHYSICAL
Control Measures
Ref
113
Hazard
Work Equipment
KT17 

Morice 4 burner
& 1 solid top
gas range x2
Morice 2 burner
& 1 solid top
gas range x2
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young persons
 Pregnant
woman
 People with
disabilities
Risk(s)
Associated/
Description
 Electrics
Fire
 Fumes
Further
Actions Required
Current Controls
 Students are supervised by staff when
working in kitchens
 Students are trained by School staff on
how to use equipment safely
 All dangerous parts of equipment
suitably and adequately guarded –
bumper in place
 Users carry out a visual check before use
 Users report defects to line manager
 Emergency stop: gas and electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s instructions
 Users shut down equipment after use
and at the end of day
 CE marked
 Damaged equipment is marked and
taken out of service by technician
 Appropriate fire extinguisher located in
the kitchen
 Only put appropriate material on ranges
 Gas detections system in the kitchen
 Maintain current
controls

Implement a
preventative
maintenance schedule
for all kitchen
equipment
(Servicing to be
carried out by a
specialized company)

Stand Operating
Procedure (SOP)
required for use

X1 pot stand
required

Replace tappers with
automatic gas lighters

Bumper required for
the Morice 4 burner
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date
/
Status
All staff and
students
On going
Head of
School
May 2014
P a g e | 172
PHYSICAL
Control Measures
Ref
114
KT17
Hazard
Work
Equipment

Foster CBCF
20/10 blast
chiller
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young
persons
 Pregnant
woman
 People with
disabilities
Risk(s) Associated
/Description
 Electrics
 Fall - chiller on
wheels sitting on a
pint with bricks
Further
Actions Required
Current Controls
 Students are supervised by
staff when working in
kitchens
 Students are trained by
School staff on how to use
equipment safely
 Users carry out a visual check
before use
 Users report defects to line
manager
 Emergency stop: gas and
electricity located in each
kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at end of day
 CE marked
 Damaged equipment is
marked and taken out of
service by technician
 Maintain current
controls
 SOP required for use
and maintenance

Implement a
preventative
maintenance
schedule for all
kitchen equipment

Assess the location,
ensure it is in a safe
place – avoid the
use of bricks to
hold equipment up

Button missing on
chiller – requires
repairs
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 173
PHYSICAL
Control Measures
Ref
115
Hazard
Work
Equipment
KT17

Robot coupe
R301 D food
processor
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young
persons
 Pregnant
woman
 People with
disabilities
Risk(s)
Associated/
Description
 Entanglement
 Electrics
 Contact with
moving parts
Current Controls
 Students are supervised by staff
when working in kitchens
 All dangerous parts of equipment
suitably and adequately guarded
 Equipment only works when guard
is in correctly position
 Students are trained by School staff
on how to use equipment safely
 Users carry out visual checks before
use
 Users report defects to line manager
 Emergency stop; gas and electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment after use
and end of day
 CE marked
 Damaged equipment marked and
taken out of service by technician
 Users do not wear loose clothing or
jewelry when operating equipment
Further
Actions Required
 Maintain current
controls
 SOP required
for use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment
Risk
H/M/L
(with
controls)
With
current
controls:
H
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
 Warning signage
required

Emergency
stop button
required

Lid/ guard is
open at the top
of the
processor –
requires a lid to
cover
completely
Immediately
P a g e | 174

No
information
‘on and off’

Cracked plug –
remove
equipment
from kitchen
and repair
P a g e | 175
PHYSICAL
Control Measures
Ref
Hazard
116
Work Equipment
KT17 
Panasonic pro
2 1400
microwave
oven
(no visible CE
mark)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
Providers
 Sensitive risk
groups
 Young persons
 Pregnant
woman
 People with
disabilities
Risk(s)
Associated /
Description
 Electrics
Electric shock/
fire
 Contact with
hot material –
when
removing
material from
the
microwave
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 Users carry out a visual check
before use
 Users report defects to line manager
 Users wear PPE
 Users shut down equipment after
use and at end of day
 Damaged equipment marked and
taken out of service by technician
 Users use oven gloves or dry cloth
when removing material from
microwave
 Users only put appropriate /
suitable material into the microwave
 Only trained staff and students are
permitted to use and clean
equipment
 Users follow manufacturer’s
instructions
 Students are trained by School staff
on how to use equipment safely
 Maintain current
controls
 Implement a
preventative
maintenance
schedule
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
 SOP: required for
use and
maintenance

No instruction
on control
switches for
temperature and
time- requires
repairs
P a g e | 176
PHYSICAL
Control Measures
Ref
117
Risk(s) Associated
/Description
Hazard
Further
Actions Required
Current Controls
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
Work Equipment
KT17 
"steakhouse" wall
mounted grill –
removed from
kitchen
PHYSICAL
Ref
118
KT17
Hazard
Work
Equipment

Prolite LD 50
fat fryer
Control Measures
Risk(s) Associated
/
Description



Who is harmed:
 Staff
members

 Students
 Visitors
 Contractors/
Fire
Burns from oil
contact with hot
surfaces
Eye injuries
from splashes,
slips from oil
spillages
Strains/ sprains
from lifting and
moving
equipment/
basket
Further
Actions Required
Current Controls





Fryers are used only when
necessary and when it is safe
to do so
Students are trained by
School staff on how to use
equipment safely
Only trained staff and
students are permitted to use
a deep fat fryer
Student are supervised when
using fryers
Users follow manufacturer

Maintain current
controls

Written cleaning
procedure and
schedule for the
deep fat fryer
(include daily,
weekly, monthly):

With
current
controls:
M
With
Actions
applied:
L
Ensure fryers are
located on a stable
surface and securely
P a g e | 177




Service
Providers
Sensitive risk
groups
Young
persons
Pregnant
woman
People with
disabilities












instructions
Users follow procedure
(SOP) for the safe use and
cleaning of a deep fat fryers
Users do not leave fryers
unattended

Users ensure electric socket
and cable are in good
condition and in a safe
secure location – for example
away from water or heat
sources

Users clean spillages
immediately
Users wear PPE: chef
uniform and safety shoes.
Users use heat resistant glove
and apron if required
Users report defects and
hazards to line manager
Users ensure the floor area
around the deep fat fryer is
clean and free from any
spillages
Users turn off deep fat fryer
when not in use – ensure it is
turned off before leaving the
kitchen on break(s) and at
the end class
Users never put water into or
close to the deep fat fryer
Staff trained in ERT
Kitchen have a wet chemical
extinguisher and fire blanket
fixed, at a safe
height and with
adequate space
provided around
equipment
Highlight with
signage the location
of the nearest fire
extinguisher and
fire blanket
Complete
Emergency
Procedure for a
deep fat fryer fire
P a g e | 178




Staff to note the location of
emergency equipment: fire
blanket, extinguisher,
emergency call point, shut
off point
Staff to inform students of
the location of firefighting
equipment
Maintain fryers in a fixed
location in each kitchen
Ensure fryers are used in a
safe location
P a g e | 179
Risk Assessment for the School of Culinary Arts and Food Technology, DIT, Cathal Brugha Street, Kitchen 18 (KT18)
PHYSICAL
Ref
119
Hazard
Work Equipment
KT18 

Foster Premg 50
OH 1 door fridge
Foster gastronorm
supra 351 HT 2
door fridge
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics:
shock/ fire
 Food stored at
incorrect
temperatures/
food
contamination
Control Measures
Further
Actions Required
Current Controls
 Students are supervised
when working in kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 User wear PPE
 Equipment CE marked
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked and taken out of
service by technician
 Emergency stop button
located in each kitchen
 Maintain current
controls
 Implement a
preventative
maintenance
schedule for all
kitchen equipment

Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
HAACP – record
temperature
readings
 SOP: required for
use and maintenance
P a g e | 180
PHYSICAL
Control Measures
Ref
Hazard
120
Work Equipment
KT18 



Morice FR4702
0006 4 siroco
bakerys oven
Rational
SCC101 10 grid
combi oven
Hobart 6
CSDUC1012L
AE-KK 10
Grid Combi
Oven
Convotherm
OES.10.10
ES301003000A
0010 grid combi
oven
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
Risk(s) Associated/
Description
 Electrics
Electric shock/ fire
 Heat: hot surfaces
/ loads/water
 Manual handling:
loading and
unloading the oven
(See manual handling
risk assessment)
Further
Actions Required
Current Controls
 Students are supervised by
staff when working in
kitchens
 Students are trained by
School staff on how to use
equipment safely
 Users carry out a visual
check before use
 Users report defects to line
manager
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at the end of
day
 CE marked
 Damaged equipment marked
taken out of service by
technician
 All staff compliant with and
adhere to mandatory manual
handling training
 Students are instructed by
School staff how to handle
loads safety
 Users asses the weight of a
 Maintain current
controls
 SOP required for
use and maintenance

Implement a
preventative
maintenance
schedule on
equipment and
steel frames/
stands

Hose taped up on
the convotherm
oven – requires
repair
Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 181
groups
 young persons
 pregnant women
 people with
disabilities







load before loading into the
oven – if required reduce
weight
Users ensure good visibility
when loading and unloading
material from the oven
Users avoid over reaching –
do not lift load overhead
height e.g. do not use top
deck if it requires lifting
overhead height or standing
on tippy toes
Users keep carrying
distances of loads to a
minimum – when unloading
trays ensure a table/ stand is
within in a safe distance to
put the hot trays on
Users maintain good
housekeeping i.e. cleaning
slips/ removing trip hazards
Students to follow safe work
practices all instructions
given to them by their
lecturer when working in
kitchens i.e. safe use of oven
Use oven gloves/ or a dry
cloth to remove hot loads
from the oven
Only trained staff and
students are permitted to use
and clean equipment
P a g e | 182
PHYSICAL
Control Measures
Ref
121
KT18
Hazard
Work
Equipment


Risk(s) Associated
/Description
 Entanglement
 Electrics
Electric shock/ fire
Electrolux
 Flour dust
Dito BM20
 Contact with
20 lt planetary
moving parts
mixer
 No emergency
Kitchen aid
shut off
KPM50 5 LT
planetary
mixer
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Current Controls
 Users ensure guards are in place
(equipment will only work when the
guard is in place)
 Students are supervised by staff
when working in kitchens
 Students are trained by School staff
on how to use equipment safely
 User carries out a visual check
before use
 User report defects to line manager
 Users wear PPE
 Users shut down equipment after
use and at the end of day
 Equipment is CE marked
 Damaged equipment is marked
taken out of service by technician
 Users follow manufacturer’s
instructions
 Only trained staff and students are
permitted to use and clean
equipment
 User do not wear loose clothing or
jewelry when operating equipment
 Emergency stop button located in
each kitchen
Further
Actions Required
 Maintain current
controls
 Stand Operating
Procedure (SOP)
required for use
(include the safe use
of flour in a mixer)
and maintenance
Risk
H/M/L
(with
controls)
With
current
controls:
H
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of
School
May 2014
 Implement a
preventative
maintenance
schedule
 Warning signage
required (e.g.
entanglement)
 Emergency shut off
required on mixers
P a g e | 183
PHYSICAL
Ref
Hazard
122
Work
Equipment
KT18

Morice 4
burner & 1
solid top gas
range x4
Who is
harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young
persons
 pregnant
women
 people with
disabilities
Risk(s)
Associated
/Description




Electrics
Fumes
Gas
Tapers –
lighting/ hot
wax
Control Measures
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 All dangerous parts of equipment
suitably and adequately guarded –
bumper present
 Students are trained by School staff
on how to use equipment safely
 Users carry out visual checks before
use
 Users report defects to line manager
 Users wear PPE
 Bumper in place
 Users follow manufacturer’s
instructions
 Users shut down equipment after
use and at the end of day
 CE marked
 Damaged equipment is marked and
taken out of service by technician
 Appropriate fire extinguisher
located in the kitchen
 Users do not leave pot/ material
unattended
 Gas detections systems in each
kitchen

Implement a
preventative
maintenance
schedule for all
kitchen
equipment
 SOP: required for
use and
maintenance

Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
Replace tapers
with automatic
gas lighters
P a g e | 184
PHYSICAL
Ref
123
Hazard
Work Equipment
KT18 
Market forge
"steam it" ST-E
pressure cooker
No CE mark
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
 Steam/
burns
 Fire
Control Measures
Current Controls
 Students are supervised by staff
when working in kitchen
 Students are trained by School
staff on how to use equipment
safely
 Only trained persons to use
cooker
 Users carry out visual checks
before use
 Users report defects to line
manager
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment after
use and at the end of day
 Damaged equipment is marked
and taken out of service by
technician
 Appropriate fire extinguisher
located in the kitchen
Further
Actions Required
 Maintain current
controls
 SOP: required for
use and maintenance
 Top of pressure
cooker is exposed,
build-up of material
on engine – requires
maintenance
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 185
PHYSICAL
Control Measures
Ref
124
Hazard
Work
Equipment
KT18

Robot coupe
R301 D food
processor
No CE mark
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s)
Associated /
Description
 Entanglement
 Electrics
 Contact with
moving parts
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 All dangerous parts of equipment
suitably and adequately guarded
 Equipment only works when the
guard is in correct position
 Students are trained by School staff
on how to use equipment safely
 Users carry out visual checks before
use
 Users report defects to line manager
 Emergency stop; gas and electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment after
use and at the end of day
 CE marked
 Damaged equipment is marked and
taken out of service by technician
 Users do not wear loose clothing or
jewelry when operating equipment
 Maintain current
controls
 SOP required for
use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment
Risk
H/M/L
(with
controls)
With
current
controls:
H
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
 Warning signage
required

Emergency stop
button required

Lid/ guard is
open at the top
of the processor
– requires a lid to
cover completely
P a g e | 186
PHYSICAL
Control Measures
Ref
125
Hazard
Work Equipment
KT18 
Robot coup
musso L2 ice
cream machine
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
Electric shock/
fire
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 All dangerous parts of equipment
are suitably and adequately guarded
 Students are trained by School staff
on how to use equipment safely
 Users carry out visual checks before
use
 Users report defects to line manager
 Emergency stop for electricity is
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment after
use and at the end of day
 CE marked
 Damaged equipment is marked and
taken out of service by technician
 Users do not wear loose clothing or
jewelry when operating equipment
 Maintain current
controls
 SOP required for
use and
maintenance

Implement a
preventative
maintenance
schedule for
equipment
Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 187
PHYSICAL
Control Measures
Ref
126
KT18
Hazard
Work
Equipment

Prolite LD 50
fat fryer x2
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated/
Description




Fire
Burns from oil
contact with hot
surfaces
Eye injuries from
splashes, slips
from oil spillages
Strains/ sprains
from lifting and
moving
equipment/
basket
Further
Actions Required
Current Controls










Fryers are used only when
necessary and when it is safe
to do so
Students are trained by
School staff on how to use
equipment safely
Only trained staff and
students are permitted to
use a deep fat fryer
Student are supervised
when using fryers
Users follow manufacturer
instructions
Users follow procedure
(SOP) for the safe use and
cleaning of a deep fat fryers
Users do not leave fryers
unattended
Ensure electric socket and
cable are in good condition
and in a safe secure location
– for example away from
water or heat sources
Users clean spillages
immediately
Users wear PPE, and use
heat resistant glove and

Maintain current
controls

Written cleaning
procedure and
schedule for the
deep fat fryer
(include daily,
weekly, monthly)

Ensure fryers are
located on a stable
surface and securely
fixed, at a safe
height and with
adequate space
provided around
equipment

Highlight with
signage the location
of the nearest fire
extinguisher and
fire blanket

Complete
Emergency
Procedure for a
Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 188









apron if required
Users report defects and
hazards to line manager
Users ensure the floor area
around the deep fat fryer is
clean and free from any
spillages
Users turn off deep fat fryer
when not in use – ensure it
is turned off before leaving
the kitchen on break(s) and
at the end class
Users never put water into
or close to the deep fat fryer
Staff trained in ERT
Kitchen must have a wet
chemical extinguisher and
fire blanket
Staff to note the location of
emergency equipment: fire
blanket, extinguisher,
emergency call point, shut
off point
Staff to inform students of
the location of firefighting
equipment
Maintain fryers in a fixed
and safe location in each
kitchen
deep fat fryer fire
P a g e | 189
PHYSICAL
Control Measures
Ref
127
KT18
Hazard
Work
Equipment
Morice Traitogaz
wok station
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated/
Description
 Electrics
Electric shock/ fire
Further
Actions Required
Current Controls
 Students are supervised by
staff when working in
kitchens
 All dangerous parts of
equipment suitably and
adequately guarded
 Students are trained by
School staff on how to use
equipment safely
 Users carry out visual checks
before use
 Users report defects to line
manager
 Emergency stop for
electricity located in each
kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and end of day
 CE marked
 Damaged equipment is
marked and taken out of
service by technician
 Maintain current
controls
 SOP required for use
and maintenance

Implement a
preventative
maintenance
schedule on
equipment
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 190
PHYSICAL
Control Measures
Ref
Hazard
128
Work Equipment
KT18 
Falcon
"steakhouse"
wall mounted
grill
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated/
Description
 Electrics
 Fumes/
dust
 Burns
 Gas
exposure,
fire, leak
Further
Actions
Required
Current Controls














Students are supervised by staff when
working in kitchens
Students are trained by School staff on
how to use equipment safely
Users carry out a visual check before use
Users report defects to line manager
Emergency stop for gas and electricity is
in each kitchen
Users wear PPE
Users follow manufacturer’s instructions
Users shut down equipment after use and
at the end of day
CE marked
Damaged equipment is marked and taken
out of service by technician
Users use oven gloves/ dry cloth when
unloading items from the grill
Appropriate fire extinguisher located in
the kitchen
Users only put appropriate material into
the grill
Users do not leave items/ food etc.
unattended in the grill
 Maintain
current
controls

Implement a
preventative
maintenance
schedule for
all kitchen
equipment

Stand
Operating
Procedure
(SOP)
required for
use
Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 191
PHYSICAL
Control Measures
Ref
129
KT18
Hazard
Work
Equipment

Panasonic
Pro 2 2600
microwave
oven
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated
/Description
 Electrics
Electric shock/ fire
 Contact with hot
material – when
removing material
from the
microwave
Current Controls
 Students are supervised by staff
when working in kitchens
 Users carry out a visual check
before use
 Users report defects to line
manager
 Users wear PPE
 Users shut down equipment after
use and at the end of day
 Damaged equipment is marked
and taken out of service by
technician
 Users use oven gloves or dry cloth
when removing material from
microwave
 Users only put appropriate /
suitable material into the
microwave
 Only trained staff and students are
permitted to use and clean
equipment
 Users follow manufacturer’s
instructions
 Students are trained by School
staff on how to use equipment
safely
Further
Actions Required
 Maintain current
controls
 Implement a
preventative
maintenance
schedule
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 SOP: required
for use and
maintenance
P a g e | 192
PHYSICAL
Control Measures
Ref
Hazard
130
Work Equipment
KT18 
Risk(s)
Associated /
Description
Current Controls
Further
Actions Required
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
Grant SVP 26
Sous vide
Water bath &
heater
(Not present
the day of risk
assessments)
PHYSICAL
Ref
131
Hazard
Risk(s)
Associated/
Description
Control Measures
Current Controls
Further
Actions Required
Work Equipment
KT18 
Grant SV 200
Sous vide Water
stirred & heater
(Not present the
day of risk
assessments)
P a g e | 193
PHYSICAL
Ref
Hazard
132
Work
Equipment
KT18

Sammic TR330 soup gun
/ food
blender
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s)
Associated /
Description




Noise
Entanglement
Electrics
Contact with
moving parts
 Unsafe
storage
Control Measures
Further
Actions
Required
Current Controls
 Students are supervised by staff when
working in kitchens
 All dangerous parts of equipment
suitably and adequately guarded
 Students are trained by School staff on
how to use equipment safely
 Users carry out visual checks before use
 Users report defects to line manager
 Emergency stop: gas and electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s instructions
 Users shut equipment down after use and
at the end of day
 CE marked
 Damaged equipment is marked and taken
out of service by technician
 Users do not wear loose clothing when
operating equipment
 Users use suitable pot (large enough for
the gun to fit safely)
 Users never over fill the pot before using
soup gun
 Maintain
current controls
 SOP required
for use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment

Store soup
gun in a safe
and secure
location –
designate a
storage area
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 194
PHYSICAL
Ref
133
Hazard
Work
Equipment
KT18

Mercatus
blast chiller
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics
Control Measures
Further
Actions Required
Current Controls
 Students are supervised
by staff when working in
kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 Emergency stop: gas and
electricity located in each
kitchen
 Users wear PPE
 Users follow
manufacturer’s
instructions
 Users shut down
equipment after use and
at the end of day
 CE marked
 Damaged equipment is
marked and taken out of
service by technician
 Maintain current
controls
 SOP required for use
and maintenance

Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 195
PHYSICAL
Ref
134
Hazard
Work
Equipment
KT18

Vorwerk
thermomixer
31-1
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics
Control Measures
Further
Actions Required
Current Controls
 Students are supervised
by staff when working in
kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 Emergency stop: gas and
electricity located in each
kitchen
 Users wear PPE
 Users follow
manufacturer’s
instructions
 Users shut down
equipment after use and
at the end of day
 CE marked
 Damaged equipment is
marked and taken out of
service by technician
 Maintain current
controls
 SOP required for use
and maintenance

Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 196
PHYSICAL
Control Measures
Ref
135
KT18
Hazard
Risk(s) Associated /
Description
Current Controls
Further
Actions Required
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
Work
Equipment

CGT sausage
machine
(Not present
the day of risk
assessments)
P a g e | 197
Risk Assessment for the School of Culinary Arts and Food Technology, DIT, Cathal Brugha Street, Kitchen 19 (KT19)
PHYSICAL
Control Measures
Ref
136
Hazard
Work Equipment
KT19 

Risk(s)
Associated /
Description
 Electrics
Electric shock/
Morice RE0009 2
fire
burner + 1 solid
 Heat: hot
top + electric
surfaces / loads
oven x 8
 Manual
Falcon
handling: loading
convectasteam 10
and unloading
grid combi oven
the oven
No visible CE
mark
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
Current Controls
 Students are supervised by staff
when working in kitchens
 Students are trained by School
staff on how to use equipment
safely
 Users carry out visual checks
before use
 Users report defects to line
manager
 Users wear PPE
 Users follow manufacturer’s
instructions
(instructions located on the side of
the oven)
 Users shut down equipment
after use and end of day
 Damaged equipment is marked
and taken out of service by
technician
 All staff compliant with and
adhere to mandatory manual
handling training
 Students are instructed by
Further
Actions Required
 Maintain current
controls
 SOP required for
use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment and
stand (holding
equipment)

Replace tapers
with automatic
gas lighters
Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 198
disabilities








School staff how to handle
loads safety
Users asses the weight of a load
before loading it into the oven –
if required reduce weight
Users ensure good visibility
when loading and unloading
material from the oven
Users avoid over reaching – do
not lift load overhead height
e.g. do not use top deck if it
requires lifting overhead height
or standing on tippy toes
Users keep the carrying
distances of loads to a
minimum – when unloading
trays ensure a table/ stand is
within in a safe distance to put
the hot trays on
Users maintain good
housekeeping i.e. cleaning slips/
removing trip hazards
Students to follow safe work
practices all instructions given
to them by their lecturer when
working in the kitchens i.e. safe
use of oven
Users use oven gloves/ or a dry
cloth to remove hot loads from
the oven
Only trained staff and students
are permitted to use and clean
equipment
P a g e | 199
PHYSICAL
Control Measures
Ref
137
KT19
Hazard
Work
Equipment

Morice
RE0009 2
burner + 1
solid top +
gas oven x7
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics
Electric shock/ fire
 Heat: hot surfaces /
loads/ burns
 Manual handling:
loading and unloading
the oven
 Electrics
 Gas: gas exposure, leak
/fire
Further
Actions Required
Current Controls
 Students are supervised
by staff when working in
kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out visual
check before use
 Users report defects to
line manager
 Emergency stop: gas and
electricity located in each
kitchen
 Users wear PPE
 Users follow
manufacturer’s
instructions
 Users shut down
equipment after use and
at the end of day
 CE marked
 Damaged equipment
marked and taken out of
service by technician
 Appropriate fire
extinguishers located in
kitchen
 Maintain current
controls
 SOP required for use
and maintenance

Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 200
 Users do not leave items
unattended on gas range
 Users only use
appropriate material on
range
 Gas detection systems in
each kitchen
 All staff compliant with
and adhere to mandatory
manual handling training
 Students are instructed by
School staff how to
handle loads safety
 Users asses the weight of
a load before loading into
the oven – if required
reduce weight
 Users ensure good
visibility when loading
and unloading material
from the oven
 Users keep carrying
distances of loads to a
minimum – when
unloading trays
 Users use oven gloves/ or
a dry cloth to remove hot
loads from the oven
 Users maintain good
housekeeping i.e. cleaning
slips/ removing trip
hazards
P a g e | 201
PHYSICAL
Control Measures
Ref
138
Hazard
Work
Equipment
KT19

Robot coupe
R3 food
processor
(No CE
marking)
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s)
Associated /
Description
 Entanglement
 Electrics
 Contact with
moving parts
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 All dangerous parts of equipment
suitably and adequately guarded
 Equipment only works when guard
is in correct position
 Students are trained by School staff
on how to use equipment safely
 Users carry out visual checks before
use
 Users report defects to line manager
 Emergency stop for electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment after
use and end of day
 Damaged equipment is marked and
taken out of service by technician
 Users do not wear loose clothing or
jewelry when operating equipment
 Maintain current controls
 SOP required for use and
maintenance

Implement a
preventative
maintenance schedule
on equipment
Risk
H/M/L
(with
controls)
With
current
controls:
H
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of
School
May 2014
With
Actions
applied:
L
 Warning signage required

Emergency stop button
required

Lid/ guard is open at
the top of the processor
– requires a lid to cover
completely

Connection perished–
take out of use and
repair
Immediately
P a g e | 202
PHYSICAL
Ref
139
KT19
Hazard
Work
Equipment

Morice "Grill
stone" double
griddle unit
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
Electric shock/
fire
 Heat: hot
surfaces /
loads
 Gas leak
 Burns
Control Measures
Further
Actions Required
Current Controls
 Students are supervised by staff when
working in kitchens
 Students are trained by School staff on
how to use equipment safely
 Users carry out a visual check before use
 Users report defects to line manager
 Emergency stop: gas and electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s instructions
 Users shut down equipment after use
and at the end of day
 Damaged equipment is marked and
taken out of service by technician
 Appropriate fire extinguishers located in
kitchen
 Users do not leave items unattended on
island
 Users only use appropriate material on
griddle unit
 Only trained staff and students are
permitted to use and clean equipment
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
kitchen
equipment

Stand Operating
Procedure (SOP)
required for use

Replace tapers
with automatic
gas lighters

No diagram
indicated for ‘on
and off’ –
requires repairs
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date
/
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 203
PHYSICAL
Control Measures
Ref
Hazard
140
Work Equipment
KT19 

Rangemaster
400 wall
mounted grill
Moorwood
vulcan
rollergrill wall
mounted grill
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s)
Associated
/Description




Electrics
Burns
Fire
Gas leak
Further
Actions Required
Current Controls















Students are supervised by staff when working
in kitchens
Students are trained by School staff on how to
use equipment safely
Users carry out a visual check before use
Users report defects to line manager
Emergency stop for gas and electricity in each
kitchen
Users wear PPE
Users follow manufacturer’s instructions
Users shut down equipment after use and at the
end of day
CE marked
Damaged equipment is marked and taken out
of service by technician
Users use oven gloves/ dry cloth when
unloading items from the grill
Appropriate fire extinguisher located in the
kitchen
Only put appropriate material into the grill
Do not leave items/ food etc. unattended in the
grill
Moorwood grill has information on diagram for
lighting on and off, and warning signage
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
kitchen
equipment

Stand Operating
Procedure (SOP)
required for use

Replace tapers
with automatic
gas lighters

No ‘on and off’
information on
the rangemaster
400 – requires
repairs
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date
/Status
All staff and
students
On going
Head of
School
May 2014
P a g e | 204
PHYSICAL
Control Measures
Ref
141
Hazard
Work Equipment
KT19 
Foster
gastronorm
supra 351 HT 2
door fridge
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics:
shock/ fire
 Food stored at
incorrect
temperatures/
food
contamination
Further
Actions Required
Current Controls
 Students are supervised
when working in kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 User wear PPE
 Equipment CE marked
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked and taken out of
service by technician
 Emergency stop button
located in each kitchen
 Maintain current
controls
 Implement a
preventative
maintenance
schedule for all
kitchen equipment

Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
HAACP – record
temperature
readings
 SOP: required for
use and maintenance
P a g e | 205
PHYSICAL
Control Measures
Ref
142
Hazard
Work
Equipment
KT19

Robot coupe
Musso L2 ice
cream
machine
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated
/
Description
 Electrics
Electric shock/ fire
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 All dangerous parts of equipment
suitably and adequately guarded
 Students are trained by School
staff on how to use equipment
safely
 Users carry out visual checks
before use
 Users report defects to line
manager
 Emergency stop for electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment after
use and at the end of day
 CE marked
 Damaged equipment is marked
and taken out of service by
technician
 Users do not wear loose clothing
or jewelry when operating
equipment
 Maintain current
controls
 SOP required for
use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 206
PHYSICAL
Control Measures
Ref
143
Hazard
Work
Equipment
KT19

Electrical
weighting
scales x2
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated
/
Description
 Electrics
Electric shock/ fire
Current Controls
 Students are supervised by staff
when working in kitchens
 Users carry out a visual check
before use
 Users report defects to line manager
 Users shut down equipment after
use and at end of day
 Damaged equipment is marked and
taken out of service by technician
 Users only put appropriate /
suitable material on the scales
 Users follow manufacturer’s
instructions
 Students are trained by School staff
on how to use equipment safely
Further
Actions Required
 Maintain current
controls
 Implement a
preventative
maintenance
schedule
Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
 SOP: required
for use and
maintenance

Tape covering
adaptor – take
out of use
remove and
repair
P a g e | 207
Risk Assessment for the School of Culinary Arts and Food Technology, DIT, Cathal Brugha Street, Kitchen 20 (KT20)
PHYSICAL
Ref
144
KT20
Hazard
Work
Equipment


Prolite LD50
fat fryer
Buffalo L484
fat fryer
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
people with
disabilities
Control Measures
Risk(s) Associated
/
Description




Fire
Burns from oil
contact with hot
surfaces
Eye injuries from
splashes, slips
from oil spillages
Strains/ sprains
from lifting and
moving
equipment/
basket
Further
Actions Required
Current Controls









Fryers are used only when
necessary and when it is safe
to do so
Students are trained by
School staff on how to use
equipment safely
Only trained staff and
students are permitted to use
a deep fat fryer
Student are supervised when
using fryers
Users follow manufacturer
instructions
Users follow procedure
(SOP) for the safe use and
cleaning of a deep fat fryers
Users do not leave fryers
unattended
Ensure electric socket and
cable are in good condition
and in a safe secure location
– for example away from
water or heat sources
Users clean spillages

Maintain current
controls

Written cleaning
procedure and
schedule for the
deep fat fryer
(include daily,
weekly, monthly):

Ensure fryers are
located on a stable
surface and
securely fixed, at a
safe height and
with adequate
space provided
around equipment

Highlight with
signage the
location of the
nearest fire
extinguisher and
fire blanket
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 208










immediately

Users wear PPE, and use
heat resistant glove and
apron if required
Users report defect and
hazards to line manager

Users ensure the floor area
around the deep fat fryer is
clean and free from any
spillages
Users turn off deep fat fryer
when not in use – ensure it is
turned off before leaving the
kitchen on break(s) and at the
end class
Users never put water into or
close to the deep fat fryer
Staff trained in ERT
Kitchen have a wet chemical
extinguisher and fire blanket
Staff to note the location of
emergency equipment: fire
blanket, extinguisher,
emergency call point, shut off
point
Staff to inform students of
the location of firefighting
equipment
Maintain fryers in a fixed and
safe location in each kitchen
Complete
Emergency
Procedure for a
deep fat fryer fire
Lights indicating
on and
temperature are
missing on the
fryers - requires
repair
P a g e | 209
PHYSICAL
Control Measures
Ref
Hazard
145
Work
Equipment
KT20

Mareno 4
burner gas
range (6
units)
Who is
harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young
persons
 pregnant
women
 people with
disabilities
Risk(s)
Associated/
Description
 Electrics
 Burns/ scalds
 Gas; exposure,
fire
Current Controls
 Students are supervised by staff when
working in kitchens
 Students are trained by School staff
on how to use equipment safely
 Users carry out visual check before
use
 Users report defects to line manager
 Emergency stop: gas and electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment after use
and at the end of day
 CE marked
 Damaged equipment is marked and
taken out of service by technician
 Appropriate fire extinguishers located
in kitchen
 Users do not leave items unattended
on gas range
 Users only use appropriate material
on range
 Gas detection systems in each kitchen
Further
Actions Required
 Maintain current
controls
 SOP required
for use and
maintenance

Implement a
preventative
maintenance
schedule for all
kitchen
equipment

Bumper bar
required

Replace tapers
with automatic
gas lighters
Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 210
PHYSICAL
Control Measures
Ref
Hazard
146
Work
Equipment
KT20

Mareno
PCEV 60
ceramic top
electric range
x8
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s)
Associated /
Description




Electrics
Fire
Gas leak
Burns/ scalds
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 Students are trained by School staff
on how to use equipment safely
 Users carry out visual check before
use
 Users report defects to line manager
 Emergency stop for electricity and
gas is located in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment after
use and at the end of day
 CE marked
 Damaged equipment is marked and
taken out of service by technician
 Appropriate fire extinguishers
located in kitchen
 Users do not leave items
unattended on gas range
 Users only use appropriate material
on range
 Maintain current
controls
 SOP required for
use and
maintenance

Implement a
preventative
maintenance
schedule for all
kitchen equipment

Bumper bar
required

A control switch
is missing –
requires repair
Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 211
PHYSICAL
Control Measures
Ref
Hazard
147
Work
Equipment
KT20

Falcon
steakhouse
wall mounted
grill x2
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
 Burns
 Fire
Further
Actions Required
Current Controls














Students are supervised by staff when
working in kitchens
Students are trained by School staff on
how to use equipment safely
Users carry out a visual check before use
Users report defects to line manager
Emergency stop for gas and electricity in
each kitchen
Users wear PPE
Users follow manufacturer’s instructions
Users shut down equipment after use
and at the end of day
CE marked
Damaged equipment is marked and
taken out of service by technician
Users use oven gloves/ dry cloth when
unloading items from the grill
Appropriate fire extinguisher located in
the kitchen
Only put appropriate material into the
grill
Users do not leave items/ food etc.
unattended in the grill
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
kitchen
equipment

Stand Operating
Procedure (SOP)
required for use

One grill is
directly over a
hear source
(hobs
underneath) –
advise that the
hobs are not
used at the same
time/ relocate
grill
Risk
H/M/L
(with
controls)
With
current
controls:
H
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 212
PHYSICAL
Control Measures
Ref
148
KT20
Hazard
Work
Equipment



Hobart 6 C80611E Grid
Combi Oven
x2 ( No CE
mark)
Rational SCC
101 10 grid
combi oven
Falcon Eloma
"Genius T611" 6 grid
combi oven
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
Risk(s) Associated /
Description
 Electrics
 Fire
 Manual handling:
loading and unloading
the oven
Further
Actions Required
Current Controls
 Students are supervised by
staff when working in
kitchens
 Students are trained by School
staff on how to use
equipment safely
 Users carry out visual checks
before use
 Users report defects to line
manager
 Users wear PPE
 Users follow manufacturer’s
instructions
(instructions located on the
side of the oven)
 Users shut down equipment
after use and at the end of day
 CE marked
 Damaged equipment is
marked taken out of service
by technician
 All staff compliant with and
adhere to mandatory manual
handling training
 Students are instructed by
School staff how to handle
loads safety
 Maintain current
controls
 SOP required for
use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment and
steal stands
(holding
equipment)
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of
School
May 2014
P a g e | 213
 pregnant
women
 people with
disabilities
 Users asses the weight of a
load before loading into the
oven – if required reduce
weight
 Users ensure good visibility
when loading and unloading
material from the oven
 Users avoid over reaching –
do not lift load overhead
height e.g. do not use top deck
if it requires lifting overhead
height or standing on tippy
toes
 Users keep the carrying
distances of loads to a
minimum – when unloading
trays ensure a table/ stand is
within in a safe distance to put
the hot trays on
 Users maintain good
housekeeping i.e. cleaning
slips/ removing trip hazards
 Students to follow safe work
practices all instructions given
to them by their lecturer when
working in the kitchens i.e.
safe use of oven
 Users use oven gloves/ or a
dry cloth to remove hot loads
from the oven
 Only trained staff and
students are permitted to use
and clean equipment
P a g e | 214
PHYSICAL
Control Measures
Ref
149
Hazard
Work Equipment
KT20 

Foster
gastronorm
supra 351 HT 2
door fridge
Ilsa AH070002
single door
freezer
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics:
Electric shock/ fire
 Food stored at
incorrect
temperatures/
food
contamination
Further
Actions Required
Current Controls
 Students are supervised
by staff when working in
kitchens
 Users carry out a visual
check before use
 Users report defects to
line manager
 Users wear PPE
 CE marked
 Users follow
manufacturer’s (operator)
instructions
 Damaged equipment is
marked taken out of
service by technician
 Students are trained by
School staff on how to
use equipment safely
 Maintain current
controls

Stand Operating
Procedure (SOP)
required for use

Implement a
preventative
maintenance
schedule for all
kitchen equipment:

HAACP – record
temperature reading
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 215
PHYSICAL
Control Measures
Ref
150
Hazard
Work
Equipment
KT20

Robot coupe
R302 food
processor
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated
/
Description
 Entanglement
 Electrics
 Contact with
moving parts
Current Controls
 Students are supervised by staff
when working in kitchens
 All dangerous parts of equipment
suitably and adequately guarded
 Equipment only works when guard
is in correct position
 Students are trained by School staff
on how to use equipment safely
 Users carry out visual checks before
use
 Users report defects to line manager
 Emergency stop; electricity located
in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment after use
and end of day
 Damaged equipment is marked and
taken out of service by technician
 Users do not wear loose clothing or
jewelry when operating equipment
Further
Actions Required
 Maintain current
controls
 SOP required for
use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment
Risk
H/M/L
(with
controls)
With
current
controls:
H
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of
School
May 2014
With
Actions
applied:
L
 Warning signage
required

Emergency stop
button required
P a g e | 216
PHYSICAL
Control Measures
Ref
151
Hazard
Work
Equipment
KT20
 Sink areas
No draining area
at sinks
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated
/
Description
 When items are
washed in the
sink, e.g. pots,
plan etc. there is
no drain to put
them on resulting
in waters spillages
 Slip, trips and
falls
Current Controls
 Students are supervised by staff
when working in kitchens
 Users rinse items at each sink –
trollies are used to transport items to
the draining area located to the right
of the kitchen entrance
 Users clean spill immediately
 User erect wet floor signage when
required
 Users wear PPE – included safety
shoes
Further
Actions Required
 Maintain current
controls
 Place non-slip
mats in the area
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of
School
May 2014
With
Actions
applied:
L
P a g e | 217
Risk Assessment for the School of Culinary Arts and Food Technology, DIT, Cathal Brugha Street, Kitchen 21 (KT21)
PHYSICAL
Ref
152
Hazard
Work Equipment
KT21 


Ilsa AHPA0001
single door freezer
CE marked
Polar U635 2 door
freezer
CE marked
Foster Maxima single
door freezer
(all freezer on a plint)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/ Service
providers
 Sensitive risk groups
 young persons
 pregnant women
 people with disabilities
Risk(s)
Associated /
Description
 Electrics:
shock/ fire
 Food stored
at incorrect
temperatures
/ food
contaminatio
n
Control Measures
Further
Actions Required
Current Controls
 Students are supervised
when working in kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to line
manager
 User wear PPE
 Equipment CE marked
 Users follow
manufacturer’s instructions
 Damaged equipment is
marked and taken out of
service by technician
 Emergency stop button
located in each kitchen
 Maintain current
controls
 Implement a
preventative
maintenance
schedule for all
kitchen equipment

Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
HAACP – record
temperature
readings
 SOP: required for
use and maintenance
P a g e | 218
PHYSICAL
Control Measures
Ref
153
Hazard
Work Equipment
KT21 

Risk(s) Associated
/
Description
 Electrics:
shock/ fire
Ilsa 44411201
 Food stored at
single door fridge
incorrect
(CE marked, on a
temperatures/
plint)
food
Foster
contamination
gastronorm supra
GS 1351 HT 2
door fridge
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Further
Actions Required
Current Controls
 Students are supervised
when working in kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 User wear PPE
 Equipment CE marked
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked and taken out of
service by technician
 Emergency stop button
located in each kitchen
 Maintain current
controls
 Implement a
preventative
maintenance
schedule for all
kitchen equipment

Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
HAACP – record
temperature
readings
 SOP: required for
use and maintenance
P a g e | 219
PHYSICAL
Control Measures
Ref
Hazard
154
Work
Equipment
KT21

RDI pot
soaking unit
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics
 Burns/ scalds
Further
Actions Required
Current Controls
 Students are supervised
when working in kitchens
 Staff are trained in the
safe use of the RDI,
students are not permitted
to use the RDI
 Train all new users of the
equipment before use
 Users carry out a visual
check before use
 Users report defects to
line manager
 User wear PPE (including
gloves when handling
detergent)
 Users follow
manufacturer’s
instructions(operator
manual)
 Damaged equipment is
marked taken out of
service by technician
 Maintain current
controls
 Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff
On going
Head of School
May 2014
 SOP: required for
use and maintenance
of equipment
(include how material
is loaded and
unloaded)

Warning signage
required on
equipment

Confirm if the
equipment has a
CE mark
P a g e | 220
PHYSICAL
Control Measures
Ref
155
KT21
Hazard
Risk(s) Associated /
Description
Current Controls
Further
Actions Required
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
Work
Equipment

Hobart
upright hood
dishwasher
Not currently
in use
P a g e | 221
PHYSICAL
Control Measures
Ref
156
KT21
Hazard
Work
Equipment

Risk(s) Associated
/Description
 Electrics
Electric shock/ fire
 Contact with hot
Panasonic pro
material – when
2 1400
removing material
microwave
from the
oven
microwave
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Current Controls
Further
Actions Required
 Students are supervised by
 Maintain current
staff when working in kitchens
controls
 Users carry out a visual check
before use
 Implement a
preventative
 Users report defects to line
maintenance
manager
schedule
 Users wear PPE
 Users shut down equipment
after use and at the end of day
 SOP: required for
 Damaged equipment is
use and maintenance
marked and taken out of
service by technician
 Users use oven gloves or dry
cloth when removing material
from microwave
 Users only put appropriate /
suitable material into the
microwave
 Only trained staff and students
are permitted to use and clean
equipment
 Users follow manufacturer’s
instructions
 Students are trained by School
staff on how to use
equipment safely
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 222
PHYSICAL
Control Measures
Ref
Hazard
157
Work
Equipment
KT21

Prolite LD
50 fat fryer
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description




Fire
Burns from oil
contact with hot
surfaces
Eye injuries from
splashes, slips from
oil spillages
Strains/ sprains
from lifting and
moving
equipment/ basket
Further
Actions Required
Current Controls










Fryers are used only when
necessary and when it is safe
to do so
Students are trained by
School staff on how to use
equipment safely
Only trained staff and
students are permitted to use
a deep fat fryer
Student are supervised when
using fryers
Users follow manufacturer
instructions
Users follow procedure
(SOP) for the safe use and
cleaning of a deep fat fryers
Users do not leave fryers
unattended
Users ensure electric socket
and cable are in good
condition and in a safe secure
location – for example away
from water or heat sources
Users clean spillages
immediately
Users wear PPE, and Use
heat resistant glove and

Maintain current
controls

Written cleaning
procedure and
schedule for the
deep fat fryer
(include daily,
weekly, monthly)

Ensure fryers are
located on a
stable surface and
securely fixed, at
a safe height and
with adequate
space provided
around
equipment

Highlight with
signage the
location of the
nearest fire
extinguisher and
fire blanket
Complete
Emergency

Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 223









apron if required
Users report defects and
hazards to line manager

Users ensure the floor area
around the deep fat fryer is
clean and free from any
spillages
Users turn off deep fat fryer
when not in use – ensure it is
turned off before leaving the
kitchen on break(s) and at the
end class
Users never put water into or
close to the deep fat fryer
Staff trained in ERT
Kitchen must have a wet
chemical extinguisher and fire
blanket
Staff to note the location of
emergency equipment: fire
blanket, extinguisher,
emergency call point, shut off
point
Staff to inform students of
the location of firefighting
equipment
Maintain fryers in a fixed and
safe location in each kitchen
Procedure for a
deep fat fryer fire
Temperature
light on fryer
missing – replace
P a g e | 224
PHYSICAL
Control Measures
Ref
Hazard
158
Work
Equipment
KT21

Sammic
BMO
TR35006
soup gun
Who is
harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young
persons
 pregnant
women
 people with
disabilities
Risk(s)
Associated /
Description




Noise
Entanglement
Electrics
Contact with
moving parts
 Unsafe storage
Further
Actions
Required
Current Controls
 Students are supervised by staff when
working in kitchens
 All dangerous parts of equipment
suitably and adequately guarded
 Students are trained by School staff on
how to use equipment safely
 Users carry out visual checks before use
 Users report defects to line manager
 Emergency stop: gas and electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s instructions
 Users shut equipment down after use
and at the end of day
 CE marked
 Damaged equipment is marked and
taken out of service by technician
 Users to not wear loose clothing when
operating equipment
 Users use suitable pot (large enough for
the gun to fit safely)
 Users never over fill the pot before using
soup gun
 Maintain
current
controls
 SOP required
for use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment

Store soup
gun in a safe
and secure
location –
designate a
storage area
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
With
current
controls:
M
All staff and
students
On going
With
Actions
applied:
L
Head of School
May 2014
P a g e | 225
PHYSICAL
Ref
159
Hazard
Risk(s) Associated /
Description
Control Measures
Current Controls
Further
Actions Required
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
Work
Equipment
KT21

Robot coupe
Musso L1 ice
cream
machine
Not present in
kitchen the day of
risk assessment
P a g e | 226
PHYSICAL
Control Measures
Ref
160
KT21
Hazard
Work
Equipment

Foster BCF
35/15 blast
chiller
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics:
shock/ fire
Further
Actions Required
Current Controls
 Students are supervised
when working in kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 User wear PPE
 Equipment CE marked
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked and taken out of
service by technician
 Emergency stop button
located in each kitchen
 Maintain current
controls
 Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 SOP: required for
use and maintenance

Damaged caster –
unit is unstable –
requires repairs
P a g e | 227
PHYSICAL
Control Measures
Ref
161
Risk(s)
Associated
/Description
Hazard
Work
Equipment
KT21


Morice 4
burner & 1
solid top x2
Morice 2
burner & 1
solid top x2
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities




Electrics
Fumes
Gas
Tapers –
lighting/ hot
wax
Current Controls
Further
Actions Required
 Students are supervised by staff
 Implement a
when working in kitchens
preventative
maintenance
 All dangerous parts of equipment
schedule for all
suitably and adequately guarded –
kitchen equipment
bumper present
 Students are trained by School staff
 SOP: required for
on how to use equipment safely
use and
 Users carry out visual checks before
maintenance
use
 Users report defects to line manager
 Replace tapers
 Users wear PPE
with automatic gas
 Bumper in place
lighters
 Users follow manufacturer’s
instructions
 Users shut down equipment after
use and at the end of day
 CE marked
 Damaged equipment marked is and
taken out of service by technician
 Appropriate fire extinguisher
located in the kitchen
 Users do not leave pot/ material
unattended
 Gas detections systems in each
kitchen
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 228
PHYSICAL
Control Measures
Ref
Hazard
162
Work
Equipment
Risk(s) Associated /
Description
 Electrics
Electric shock/ fire
KT21
 Heat: hot surfaces /
 Convotherm
loads/water
OEB.6.10
 Manual handling:
10 grid
loading and
combi oven
unloading the oven
X4
(See manual
handling risk
Who is
assessment)
harmed:
 Drain pipe
 Staff
exposed
members
underneath all
 Students
ovens – cause of
 Visitors
slip/ fall
 Contractors/
Service
providers
 Sensitive risk
groups
 young
persons
 pregnant
women
 people with
disabilities
Current Controls
 Students are supervised by staff

when working in kitchens
 Students are trained by School
staff on how to use equipment

safely
 Users carry out a visual check
before use

 Users report defects to line
manager
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at the end of day
 CE marked

 Damaged equipment is marked
taken out of service by
technician
 All staff compliant with and

adhere to mandatory manual
handling training
 Students are instructed by
School staff how to handle loads
safety
 Users asses the weight of a load
before loading into the oven – if
required reduce weight
Further
Actions Required
Maintain current
controls
SOP required for
use and
maintenance
Implement a
preventative
maintenance
schedule on
equipment and
steel frames/
stands
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
1 spray nozzle
missing – provide
new nozzle
Repair drain pipe
P a g e | 229
 Users ensure good visibility
when loading and unloading
material from the oven
 Users avoid over reaching – do
not lift load overhead height e.g.
do not use top deck if it requires
lifting overhead height or
standing on tippy toes
 Users keep carrying distances of
loads to a minimum – when
unloading trays ensure a table/
stand is within in a safe distance
to put the hot trays on
 Users maintain good
housekeeping i.e. cleaning slips/
removing trip hazards
 Students to follow safe work
practices all instructions given
to them by their lecturer when
working in kitchens i.e. safe use
of oven
 Use oven gloves/ or a dry cloth
to remove hot loads from the
oven
 Only trained staff and students
are permitted to use and clean
equipment
 Clean slips from drain pipe
immediately
P a g e | 230
PHYSICAL
Control Measures
Ref
Hazard
163
Work
Equipment
KT21

Garland wall
mounted
grill x 2
Who is
harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young
persons
 pregnant
women
 people with
disabilities
Risk(s)
Associated/
Description
 Electrics
 Fumes/
dust
 Burns
 Gas
exposure,
fire, leak
 Grill height
Further
Actions Required
Current Controls














Students are supervised by staff when
working in kitchens
Students are trained by School staff on
how to use equipment safely
Users carry out a visual check before use
Users report defects to line manager
Emergency stop for gas and electricity in
each kitchen
Users wear PPE
Users follow manufacturer’s instructions
Users shut down equipment after use and
at the end of day
CE marked
Damaged equipment is marked and taken
out of service by technician
Users use oven gloves/ dry cloth when
unloading items from the grill
Appropriate fire extinguisher located in
the kitchen
Users only put appropriate material into
the grill
Users do not leave items/ food etc.
unattended in the grill
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
kitchen equipment

Stand Operating
Procedure (SOP)
required for use

No ‘on and off’
indicated on grill –
requires repair
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 231
PHYSICAL
Control Measures
Ref
164
Hazard
Work Equipment
KT21 

Robot coupe
R302 food
processor
Thermomix 311 food
processor (not
present, in
stores)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
Further
Actions Required
Current Controls
 Entanglement 
 Electrics
 Contact with 
moving parts











Students are supervised by staff when
working in kitchens
All dangerous parts of equipment
suitably and adequately guarded
Equipment only works when guard is
in correct position
Students are trained by School staff on
how to use equipment safely
Users carry out visual checks before
use
Users report defects to line manager
Emergency stop; gas and electricity
located in each kitchen
Users wear PPE
Users follow manufacturer’s
instructions
Users shut down equipment after use
and at the end of day
CE marked
Damaged equipment is marked and
taken out of service by technician
Users do not wear loose clothing or
jewelry when operating equipment
 Maintain current
controls
 SOP required for
use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date
/Status
All staff and
students
On going
Head of
School
May 2014
 Warning signage
required

Emergency stop
button required

Lid/ guard is
open at the top
of the processor
– requires a lid to
cover completely
P a g e | 232
PHYSICAL
Control Measures
Ref
Hazard
165
Work Equipment
KT21 

Kitchen aid
5KM50 5 LT
planetary mixer
Kenwood
major KM020
5 LT planetary
mixer
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated
/Description
 Entanglement
 Electrics
Electric shock/ fire
 Flour dust
 Contact with
moving parts
 No emergency
shut off
Current Controls
 Users ensure guards are in place
(equipment will only work when the
guard is in place)
 Students are supervised by staff
when working in kitchens
 Students are trained by School staff
on how to use equipment safely
 User carries out a visual check
before use
 User report defects to line manager
 Users wear PPE
 Users shut down equipment after
use and at the end of day
 Equipment is CE marked
 Damaged equipment is marked and
taken out of service by technician
 Users follow manufacturer’s
instructions
 Only trained staff and students are
permitted to use and clean
equipment
 User do not wear loose clothing or
jewelry when operating equipment
 Emergency stop button located in
each kitchen
Further
Actions Required
 Maintain current
controls
 Stand Operating
Procedure (SOP)
required for use
(include the safe
use of flour in a
mixer) and
maintenance
Risk
H/M/L
(with
controls)
With
current
controls:
H
With
Actions
applied:
L
Person(s)
Responsible
Target
Date /
Status
On going
All staff and
students
Head of School
May 2014
 Implement a
preventative
maintenance
schedule
 Warning signage
required (e.g.
entanglement)
P a g e | 233
PHYSICAL
Ref
166
KT21
Hazard
Work
Equipment

Electrical
weighting
scales x1
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated
/
Description
 Electrics
Electric shock
Control Measures
Current Controls
 Students are supervised by staff
when working in kitchens
 Users carry out a visual check
before use
 Users report defects to line manager
 Users shut down equipment after
use and at the end of day
 Damaged equipment marked and
taken out of service by technician
 Users only put appropriate/suitable
material on scales
 Users follow manufacturer’s
instructions
 Students are trained by School staff
on how to use equipment safely
Further
Actions Required
 Maintain current
controls
 Implement a
preventative
maintenance
schedule
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 SOP: required
for use and
maintenance

Tape covering
adaptor – take
out of use and
carry out repair
P a g e | 234
Risk Assessment for the School of Culinary Arts and Food Technology, DIT, Cathal Brugha Street, Kitchen 22 (KT22)
PHYSICAL
Ref
Hazard
167
Work
Equipment
KT22

Hobart
upright hood
dishwasher
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
 Electric
shock/ fire
 Hot surface/
material
 Cleaning
chemicals:
Rinsal ato
dishwash rinse
additive
detergent
Control Measures
Further
Actions Required
Current Controls
 Guards – washer only works
when the door is closed down
 Only trained staff are permitted
to use the washer (General
Operative)
 Users carry out a visual check
before use
 Users report defects to line
manager
 Users wear PPE
 Users shut down equipment after
use and at the end of day
 CE marked
 Damaged equipment is marked
and taken out of service by
technician
 Students are supervised when
working in kitchens by staff
 Users follow manufacturer’s
instructions
 Stop button located on the
washer
 Emergency stop button located in
each kitchen

Maintain current controls
 SOP required for use
(include handling of
cleaning chemicals) and
maintenance
 Maintain Material Safety
Data Sheets (MSDS) for
cleaning chemicals used in
washer

Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
With
current
controls:
L
All staff and
students
On going
With
Actions
applied:
L
Housekeeper/
Head of
School
May 2014
Implement a preventative
maintenance schedule
 Provide gloves for GO
washing and handling
cleaning products
 Train new staff how to use
the washer and maintain
records
Immediate
As required
P a g e | 235
PHYSICAL
Ref
168
Hazard
Work Equipment
KT22 


Hobart A12ON
planetary mixer
Dito XBM20
Planetary mixer
(No green and
red buttons
No emergency
shut off)
Electrolux Dito
XBE10 AS
planetary mixer
x2 (x1 No green
and red buttons)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
Risk(s) Associated
/
Description
Control Measures
Current Controls
 Entanglement
 Users ensure guards are in
place (equipment will
 Electrics
only work when the guard
Electric shock/ fire
is in place)
 Flour dust
 Students are supervised
 Contact with
by staff when working in
moving parts
kitchens
 No emergency shut
 Students are trained by
off
School staff on how to
use equipment safely
 User carries out a visual
check before use
 User report defects to line
manager
 Users wear PPE
 Users shut down
equipment after use and
at the end of day
 Equipment is CE marked
 Damaged equipment is
marked taken out of
service by technician
 Users follow
manufacturer’s
instructions
Further
Actions Required
 Maintain current
controls
 Stand Operating
Procedure (SOP)
required for use
(include the safe use
of flour in a mixer)
and maintenance
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
With
current
controls:
H
All staff and
students
On going
With
Actions
applied:
L
Head of School
May 2014
 Implement a
preventative
maintenance
schedule
 Warning signage
required (e.g.
entanglement)
 Emergency shut off
required on mixers
 Repairs needed for
mixers with no
standard switches –
P a g e | 236
 pregnant women
 people with
disabilities
 Only trained staff and
students are permitted to
use and clean equipment
 User do not wear loose
clothing or jewelry when
operating equipment
 Emergency stop button
located in each kitchen
 ‘shoes’ on mixer to
prevent movement
take out of use for
repairs
P a g e | 237
PHYSICAL
Control Measures
Ref
Hazard
169
Work
Equipment
KT22

Moorwood
Vulcan 8
burner gas
range
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated
/Description




Electrics
Fumes
Gas
Tapers – lighting/
hot wax
Further
Actions Required
Current Controls
 Students are supervised by
staff when working in kitchens
 All dangerous parts of
equipment suitably and
adequately guarded – bumper
present
 Students are trained by School
staff on how to use
equipment safely
 Users carry out visual checks
before use
 Users report defects to line
manager
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at the end of day
 CE marked
 Damaged equipment is
marked and taken out of
service by technician
 Appropriate fire extinguisher
located in the kitchen

Implement a
preventative
maintenance
schedule for all
kitchen equipment
 SOP: required for
use and maintenance

Replace tapers with
automatic gas
lighters

Bumper required
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 238
PHYSICAL
Control Measures
Ref
170
Hazard
Risk(s) Associated
/
Description
Current Controls
Further
Actions Required
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
Work Equipment
KT22 

Cely electric
weighing scales (2
units)
Avery berkel
weighing scale
(Not present the
day of risk
assessment)
P a g e | 239
PHYSICAL
Control Measures
Ref
Hazard
171
Work Equipment
KT22 
Robot coupe
Blixer 4 3000
mono food
processor
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
Current Controls
 Entanglement 
 Electrics
 Contact with 
moving parts











Students are supervised by staff when
working in kitchens
All dangerous parts of equipment
suitably and adequately guarded
Equipment only works when guard is in
correct position
Students are trained by School staff on
how to use equipment safely
Users carry out visual checks before use
Users report defects to line manager
Emergency stop; gas and electricity
located in each kitchen
Users wear PPE
Users follow manufacturer’s instructions
Users shut down equipment after use
and at the end of day
CE marked
Damaged equipment is marked and
taken out of service by technician
Users do not wear loose clothing or
jewelry when operating equipment
Further
Actions Required
 Maintain current
controls
 SOP required
for use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of
School
May 2014
 Warning signage
required

Emergency
stop button
required
P a g e | 240
PHYSICAL
Control Measures
Ref
172
Hazard
Work Equipment
KT22 

Foster
gastronorm
supra GS
1351HT 2 door
fridge
Ilsa AS050001
single door
chocolate fridge
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics:
shock/ fire
 Food stored at
incorrect
temperatures/
food
contamination
Further
Actions Required
Current Controls
 Students are supervised
when working in kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 User wear PPE
 Equipment CE marked
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked and taken out of
service by technician
 Emergency stop button
located in each kitchen
 Maintain current
controls
 Implement a
preventative
maintenance
schedule for all
kitchen equipment

Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
HAACP – record
temperature
readings
 SOP: required for
use and maintenance

Leg (stand) on
chocolate fridge is
unstable – requires
repair work
P a g e | 241
PHYSICAL
Control Measures
Ref
173
Hazard
Work Equipment
KT22 
Foster BC35
blast chiller
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics
Further
Actions Required
Current Controls
 Students are supervised
by staff when working in
kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 Emergency stop: gas and
electricity located in each
kitchen
 Users wear PPE
 Users follow
manufacturer’s
instructions
 Users shut down
equipment after use and
at the end of day
 CE marked
 Damaged equipment is
marked and taken out of
service by technician
 Maintain current
controls
 SOP required for use
and maintenance

Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 242
PHYSICAL
Control Measures
Ref
Hazard
174
Work
Equipment
KT22

Risk(s) Associated /
Description
Current Controls
Further
Actions Required
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
LTH single
door freezer
(Removed
from kitchen)
P a g e | 243
PHYSICAL
Control Measures
Ref
Hazard
175
Work Equipment
KT22 
Ott Freezer FB
6 MF 3 WK ice
cream machine
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
Electric shock/
fire
Further
Actions
Required
Current Controls
 Students are supervised by staff when
working in kitchens
 All dangerous parts of equipment
suitably and adequately guarded
 Students are trained by School staff on
how to use equipment safely
 Users carry out visual checks before use
 Users report defects to line manager
 Emergency stop electricity located in
each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment after use
and at the end of day
 CE marked
 Damaged equipment is marked and
taken out of service by technician
 Users do not wear loose clothing or
jewelry when operating equipment
 Maintain
current
controls
 SOP required
for use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 244
PHYSICAL
Ref
Hazard
176
Work
Equipment
KT22

Fritsch mini
520 pastry
roller
Who is
harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young
persons
 pregnant
women
 people with
disabilities
Risk(s) Associated
/
Description
 Entanglement
 Electrics
Electric shock/ fire
 Flour dust
 Contact with
moving parts
Control Measures
Further
Actions
Required
Current Controls
 Students are supervised by staff when
working in kitchens
 All dangerous parts of equipment
suitably and adequately guarded
 Students are trained by School staff on
how to use equipment safely
 Users carry out visual checks before use
 Users report defects to line manager
 Emergency stop electricity located in
each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment after use
and at the end of day
 Damaged equipment is marked and
taken out of service by technician
 Users do not wear loose clothing or
jewelry when operating equipment
 Signage – warning signage on rollers
 Only trained staff and students are
permitted to use and clean equipment
 Maintain
current
controls
 SOP required
for use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment

Confirm if
equipment is
CE marked
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 245
PHYSICAL
Ref
177
Hazard
Work Equipment
KT22 


Buffalo CE208
1 pot induction
hob x3 (not
present)
Bonnet type
404A40
induction hob
Bonnet type
35148A25
induction hob
removed
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
Risk(s) Associated /
Description
 Electrics
Electric shock
 Hot surface: burns/
scalds
Control Measures
Further
Actions Required
Current Controls
 Students are supervised
by staff when working in
kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out visual
checks before use
 Users report defects to
line manager
 Emergency stop
electricity located in each
kitchen
 Users wear PPE
 Users follow
manufacturer’s
instructions
 Users shut down
equipment after use and
at the end of day
 Damaged equipment is
marked and taken out of
service by technician
 Only trained staff and
students are permitted to
 Maintain current
controls
 SOP required for use
and maintenance

Implement a
preventative
maintenance
schedule on
equipment

Confirm if
equipment is CE
marked
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 246
people with
disabilities
use and clean equipment
 Users ensure induction
hobs are located in a safe
area before use
 Users only use
appropriate material on
hobs
 If required users use a dry
cloth to remove material
from the hob
 Users ensure cables are
not trailing and in a safe
location
 Hobs turn off
automatically when
material is removed from
the hob
P a g e | 247
PHYSICAL
Control Measures
Ref
178
Hazard
Work
Equipment
KT22

Sammic TR330 soup gun
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated
/
Description




Noise
Entanglement
Electrics
Contact with
moving parts
 Unsafe storage
Current Controls
 Students are supervised by staff
when working in kitchens
 All dangerous parts of equipment
suitably and adequately guarded
 Students are trained by School staff
on how to use equipment safely
 Users carry out visual checks before
use
 Users report defects to line manager
 Emergency stop: gas and electricity
located in each kitchen
 Wear PPE
 Users follow manufacturer’s
instructions
 Users shut equipment down after
use and at the end of day
 CE marked
 Damaged equipment is marked and
taken out of service by technician
 Users do not wear loose clothing
when operating equipment
 Users use suitable pot (large enough
for the gun to fit safely)
 Users never over fill the pot before
using soup gun
Further
Actions Required
 Maintain current
controls
 SOP required
for use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment

Store soup gun
in a safe and
secure location
– designate a
storage area
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 248
PHYSICAL
Control Measures
Ref
179
Hazard
Work Equipment
KT22 


Sugar lamp x2
Parry C2W sugar
lamp
Matfer lamp a
sucre sugar lamp
x3
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
 Heat/ burns
Current Controls
Further
Actions Required
 Students are supervised by staff
 Maintain current
when working in kitchens
controls
 Students are trained by School staff
on how to use equipment safely
 SOP required for
use and
 Users carry out visual checks
maintenance
before use
 Users report defects to line
 Implement a
manager
preventative
 Users wear PPE
maintenance
 Users avoid contact with the light
schedule on
bulb when in use
equipment
 Users place lamps in a safe location
when in use – avoid trailing cables
 Users follow manufacturer’s
instructions
 Users shut equipment down after
use and at the end of day
 CE marked
 Damaged equipment is marked
and taken out of service by
technician
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 249
PHYSICAL
Control Measures
Ref
Hazard
180
Work
Equipment
KT22

Panasonic
"gourmet"
NE-1330
microwave
oven
Who is
harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young
persons
 pregnant
women
 people with
disabilities
Risk(s) Associated/
Description
 Electrics
Electric shock/ fire
 Contact with hot
material – when
removing material
from the microwave
Current Controls
 Students are supervised by staff
when working in kitchens
 Users carry out a visual check
before use
 Users report defects to line
manager
 Users wear PPE
 Users shut down equipment after
use and at the end of day
 Damaged equipment is marked
and taken out of service by
technician
 Users use oven gloves or dry cloth
when removing material from
microwave
 Users only put appropriate /
suitable material into the
microwave
 Only trained staff and students are
permitted to use and clean
equipment
 Users follow manufacturer’s
instructions
 Students are trained by School
staff on how to use equipment
safely
Further
Actions Required
 Maintain current
controls
 Implement a
preventative
maintenance
schedule
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 SOP: required
for use and
maintenance
P a g e | 250
PHYSICAL
Control Measures
Ref
181
Hazard
Work Equipment
KT22 

Kitchen 5KPM50
planetary mixer x3
Kenwood KM005
planetary mixer (3
units)
(No CE mark)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Entanglement
 Electrics
Electric shock/ fire
 Flour dust
 Contact with
moving parts
 No emergency
shut off
Current Controls
 Users ensure guards are in
place (equipment will
only work when the guard
is in place)
 Students are supervised
by staff when working in
kitchens
 Students are trained by
School staff on how to
use equipment safely
 User carries out a visual
check before use
 User report defects to line
manager
 Users wear PPE
 Users shut down
equipment after use and
at the end of day
 Equipment is CE marked
 Damaged equipment is
marked and taken out of
service by technician
 Users follow
manufacturer’s
instructions
 Only trained staff and
Further
Actions Required
 Maintain current
controls
 Stand Operating
Procedure (SOP)
required for use
(include the safe use
of flour in a mixer)
and maintenance
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
With
current
controls:
H
All staff and
students
On going
With
Actions
applied:
L
Head of School
May 2014
 Implement a
preventative
maintenance
schedule (PAT)
 Warning signage
required (e.g.
entanglement)
 No guard on the
kenwood mixer –
take out of use until
guard is provided
P a g e | 251
students are permitted to
use and clean equipment
 User do not wear loose
clothing or jewelry when
operating equipment
 Safety instruction notice
on the mixer (includes
before and after use)
 Emergency stop button
located in each kitchen
P a g e | 252
PHYSICAL
Control Measures
Ref
182
Hazard
Work Equipment
KT22 
Matfer gonesse
010 water bath /
kettle x3
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
 Burns/
scalds
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 Students are trained by School staff
on how to use equipment safely
 All dangerous parts of equipment
suitably and adequately guarded
 Users carry out visual check before
use
 Users report defects to line manager
 Emergency stop: gas and electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment after
use and at the end of day
 CE marked
 Damaged equipment is marked and
taken out of service by technician
 Temperature control on the bath
 Users ensure the bath is in a safe
location when in use
 Maintain current
controls
 SOP required for
use and
maintenance

Implement a
preventative
maintenance
schedule for all
kitchen
equipment

Warning signage
– hot surface/
caution

Ensure the bath
is used in a safe
and secure
location
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 253
PHYSICAL
Control Measures
Ref
Hazard
183
Work Equipment
KT22 
Keychoc ch04
chocolate kettle
x2
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics
 Burns
Further
Actions Required
Current Controls
 Students are supervised by
staff when working in
kitchens
 Students are trained by
School staff on how to use
equipment safely
 Users carry out visual check
before use
 Users report defects to line
manager
 Emergency stop: electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at the end of
day
 CE marked
 Damaged equipment is
marked and taken out of
service by technician
 Users ensure equipment is
in a safe location when in
use
 Maintain current
controls
 SOP required for
use and
maintenance

Implement a
preventative
maintenance
schedule for all
kitchen
equipment

Warning signage
– hot surface/
caution
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 254
PHYSICAL
Control Measures
Ref
184
Hazard
Work
Equipment
KT22


Sveba US-22
1H-1L 2 deck
pizza oven
removed
Tom
Chandley 3
deck 2 tray
compacta
bakers oven
x2
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
Risk(s) Associated
/
Description
 Electrics
 Fire
 Manual handling:
loading and
unloading the oven
Current Controls
 Students are supervised by staff
when working in kitchens
 Students are trained by School
staff on how to use equipment
safely
 Users carry out visual checks
before use
 Users report defects to line
manager
 Users wear PPE
 Users follow manufacturer’s
instructions
(instructions located on the side of
the oven)
 Users shut down equipment
after use and at the end of day
 CE marked
 Damaged equipment is marked
and taken out of service by
technician
 All staff compliant with and
adhere to mandatory manual
handling training
 Students are instructed by
School staff how to handle loads
safety
Further
Actions Required
 Maintain current
controls
 SOP required for
use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment and
stand (holding
equipment)
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 255
women
 people with
disabilities
 Users asses the weight of a load
before loading into the oven – if
required reduce weight
 Users ensure good visibility
when loading and unloading
material from the oven
 Users avoid over reaching – do
not lift load overhead height e.g.
do not use top deck if it requires
lifting overhead height or
standing on tippy toes
 Users keep the carrying distances
of loads to a minimum – when
unloading trays ensure a table/
stand is within in a safe distance
to put the hot trays on
 Users maintain good
housekeeping i.e. cleaning slips/
removing trip hazards
 Students to follow safe work
practices and all instructions
given to them by their lecturer
when working in the kitchens i.e.
safe use of oven
 Users use oven gloves/ or a dry
cloth to remove hot loads from
the oven
 Only trained staff and students
are permitted to use and clean
equipment
P a g e | 256
PHYSICAL
Control Measures
Ref
185
KT22
Hazard
Work
Equipment

Mono
"pizzaiola"
spiral mixer
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
Current Controls
 Entanglement
 Users ensure guards are in
place (equipment will
 Electrics
only work when the guard
Electric shock/ fire
is in place)
 Flour dust

Students are supervised
 Contact with moving
by staff when working in
parts
kitchens
 No emergency shut off
 Students are trained by
 No green and red
School staff on how to
buttons for on and off
use equipment safely
 User carries out a visual
check before use
 User report defects to line
manager
 Users wear PPE
 Users shut down
equipment after use and
at the end of day
 Equipment is CE marked
 Damaged equipment is
marked and taken out of
service by technician
 Users follow
manufacturer’s
instructions
 Only trained staff and
students are permitted to
Further
Actions Required
 Maintain current
controls
 Stand Operating
Procedure (SOP)
required for use
(include the safe use
of flour in a mixer)
and maintenance
Risk
H/M/L
(with
controls)
With
current
controls:
H
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 Implement a
preventative
maintenance
schedule
 Warning signage
required (e.g.
entanglement)
 Mixer requires green
red buttons and an
emergency switch off
– take out of use
until repaired
P a g e | 257
use and clean equipment
 User do not wear loose
clothing or jewelry when
operating equipment
 Safety instruction notice
on the mixer (includes
before and after use)
 Emergency stop button
located in each kitchen
P a g e | 258
PHYSICAL
Control Measures
Ref
186
Hazard
Work Equipment
KT22 
Robot coupe
Musso mod L2 ice
cream machine x2
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
Electric shock/
fire
Further
Actions Required
Current Controls
 Students are supervised by
staff when working in
kitchens
 Students are trained by
School staff on how to use
equipment safely
 Users carry out visual check
before use
 Users report defects to line
manager
 Emergency stop: electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at the end of
day
 CE marked
 Damaged equipment is
marked and taken out of
service by technician
 Users ensure equipment is in
a safe location when in use
 Maintain current
controls
 SOP required for use
and maintenance

Implement a
preventative
maintenance
schedule for all
kitchen equipment

Lid required for
one machine

No green and red
switches on
equipment –
require repair
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 259
PHYSICAL
Control Measures
Ref
187
KT22
Hazard
Risk(s) Associated /
Description
Work
Equipment
 Electrics:
shock/ fire

No plug currently on the
proving press – out of
use
Mono
proving press
(No CE
mark)
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Current Controls
 Students are supervised
when working in kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 User wear PPE
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked taken out of
service by technician
 Emergency stop button
located in each kitchen
Further
Actions Required
 Maintain current
controls
 Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 SOP: required for
use and maintenance
P a g e | 260
Risk Assessment for the School of Culinary Arts and Food Technology, DIT, Cathal Brugha Street, Larder
PHYSICAL
Ref
188
Hazard
Work Equipment
Larder 
Foster
gastronorm
supra 2 door
fridge("2 units")
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics:
Electric shock/ fire
 Food stored at
incorrect
temperatures/
food
contamination
Control Measures
Further
Actions Required
Current Controls
 Staff are trained in the safe
use of equipment
 Users carry out a visual
check before use
 Users report defects to line
manager
 Users wear PPE
 Users follow manufacturer’s
instructions
 Damaged equipment is
marked and taken out of
service by technician
 Students are not permitted
to work in the larder
 Maintain current
controls

Stand Operating
Procedure (SOP)
required for use

Implement a
preventative
maintenance
schedule for all
kitchen equipment:

HAACP – record
temperature reading

Confirm if
equipment is CE
marked
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
With current
controls:
All staff
On going
With Actions
applied:
L
Head of
School
May 2014
P a g e | 261
PHYSICAL
Control Measures
Ref
189
Hazard
Work Equipment
Larder 
Butcher boy B14
band saw
(Meat is stored in
the larder and
distributed to
kitchen classes as
required)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated
/
Description



Cuts
Laceration
Entanglement
Further
Actions Required
Current Controls










CE Marked
Any staff operating the
bandsaw must be
trained in doing so
Only one staff member
is trained in the use of
the bandsaw
Operator to check for
damaged electrical cords
before use
User wears PPE –
Safety shoes and
uniform
User follows
manufactures
instructions
User turns off
equipment when not in
use
User Report defects to
line manager
Maintenance work
completed by
competent person
User ensure hair, loose
clothing, rags etc. are

Maintain current
controls
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L

Complete an SOP
for the safe use of
the bandsaw

Maintain training
records for staff
members/ operator

Complete an SOP
for the cleaning of
the bandsaw
Person(s)
Responsible
Target Date /
Status
Head of School,
One trained
staff member/
Operators the
bandsaw
(Larder Chef)
(Only this
individual is
authorised to
use the
bandsaw) If the
Larder Chef is
absent the
Bandsaw is not
to be used
On going
May 2014
Head of School
and Larder Chef
P a g e | 262




kept clear of moving
parts when in use

User makes sure hands
and body parts are kept
clear of moving saw
blade during operation
and maintenance
Students are not

permitted to work in the
larder
Staff are trained in the
safe use of equipment
Emergency shut off
located at entrance to
larder kitchen
Implement a
preventative
maintenance
schedule for all
kitchen equipment
Ensure appropriate
guarding is installed
and in good
working order:
P a g e | 263
PHYSICAL
Control Measures
Ref
Hazard
190
Work
Equipment
Larder

Egar vac
"maxi"
vacuum
packer
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
 Crushing
 Electrics
 Contact with moving
parts
Further
Actions Required
Current Controls
 Students are not
permitted to work in the
larder
 Staff are trained in the
safe use of equipment
 Users carry out a visual
check before use
 Users report defects to
line manager
 Users wear PPE
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked and taken out of
service by technician
 All dangerous parts of
equipment suitably and
adequately guarded
 Shut down after use and
end of day
 Maintain current
controls

Stand Operating
Procedure (SOP)
required for use

Implement a
preventative
maintenance
schedule for all
kitchen equipment

Confirm if
equipment is CE
marked
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff
On going
Head of School
May 2014
P a g e | 264
PHYSICAL
Control Measures
Ref
191
Hazard
Work Equipment
Larder 
Simag SPR80 ice
machine
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/ Service
providers
 Sensitive risk groups
 young persons
 pregnant women
 people with disabilities
Risk(s)
Associated /
Description
 Electrics
Current Controls
 Students are not
permitted to work in the
larder
 Users carry out a visual
check before use
 Users report defects to
line manager
 Users wear PPE
 Users follow
manufacturer’s
instructions
 Users shut down
equipment after use and
at the end of day
 Damaged equipment is
marked and taken out of
service
 Only trained staff are
permitted to use and
clean equipment
 Staff are trained in the
safe use of equipment
 Emergency shut off
located at entrance to
larder kitchen
Further
Actions Required
 Maintain current
controls
 SOP: required for
use and maintenance
 Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 265
PHYSICAL
Ref
Hazard
192
Work
Equipment
Larder

Foster single
door "fish
fridge"
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics:
Electric shock/ fire
 Food stored at
incorrect
temperatures/ food
contamination
Control Measures
Further
Actions Required
Current Controls
 Staff are trained in the
safe use of equipment
 Users carry out a visual
check before use
 Users report defects to
line manager
 Users wear Personal
Protective Equipment
(PPE)
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked and taken out of
service by technician
 Students are not
permitted to work in the
larder
 Maintain current
controls

Stand Operating
Procedure (SOP)
required for use

Implement a
preventative
maintenance
schedule for all
kitchen equipment:

HAACP – record
temperature
reading

Confirm if
equipment is CE
marked
Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 266
PHYSICAL
Control Measures
Ref
193
Hazard
Work Equipment
Larder 

Foster 4 X 4
panel walk in
cold room
Foster 4 X 4
panel walk in
freezer room
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics:
Electric shock/ fire
 Exposure to low
temperature
 Getting trapped
 Food stored at
incorrect
temperatures/
food
contamination
Further
Actions Required
Current Controls
 Staff are trained in the
safe use of equipment
 Users carry out a visual
check before use
 Users report defects to
line manager
 Users wear Personal
Protective Equipment
(PPE) – gloves when
handling cold material
from the freezer/ cold
room
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked and taken out of
service by technician
 Students are not
permitted to work in the
larder
 Freezer and cold room
doors can be opened
from the inside
 Maintain current
controls

Stand Operating
Procedure (SOP)
required for use

Implement a
preventative
maintenance
schedule for all
kitchen equipment:

HAACP – record
temperature
reading

Confirm if
equipment is CE
marked
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff
On going
Head of School
May 2014
P a g e | 267
PHYSICAL
Control Measures
Ref
194
Hazard
Work Equipment
Larder 
La minerva
C/E22RQ
refrigerated
mincer
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
 Cuts/
lacerations
Current Controls
 Students are not permitted to
work in the larder
 Staff are trained in the safe use of
equipment
 Users carry out a visual check
before use
 Users report defects to line
manager
 Users wear Personal Protective
Equipment (PPE)
 Users follow manufacturer’s
instructions
 Damaged equipment is marked
and taken out of service by
technician
 All dangerous parts of equipment
suitably and adequately guarded
 Shut down after use and end of
day
Further
Actions Required
 Maintain current
controls

Stand Operating
Procedure
(SOP) required
for use

Implement a
preventative
maintenance
schedule for all
kitchen
equipment

Confirm if
equipment is
CE marked
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 268
Risk Assessment for the School of Culinary Arts and Food Technology, DIT, Cathal Brugha Street, Old Pastry Kitchen (OPK)
PHYSICAL
Ref
195
OPK
Hazard
Work Equipment

Turri spiral
mixer
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated /
Description
 Entanglement
 Electrics
Electric shock/ fire
 Flour dust
 Contact with
moving parts
Control Measures
Current Controls
 Users ensure guards are in
place (equipment will
only work when the guard
is in place)
 Students are supervised
by staff when working in
kitchens
 Students are trained by
School staff on how to
use equipment safely
 User carries out a visual
check before use
 User report defects to line
manager
 Users wear PPE
 Users shut down
equipment after use and
at the end of day
 Equipment is CE marked
 Damaged equipment is
marked and taken out of
service by technician
 Users follow
manufacturer’s
instructions
Further
Actions Required
 Maintain current
controls
 Stand Operating
Procedure (SOP)
required for use
(include the safe use
of flour in a mixer)
and maintenance
Risk
H/M/L
(with
controls)
With
current
controls:
H
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 Implement a
preventative
maintenance
schedule
 Warning signage
required (e.g.
entanglement)
P a g e | 269
 Only trained staff and
students are permitted to
use and clean equipment
 User do not wear loose
clothing or jewelry when
operating equipment
 Safety instruction notice
on the mixer (includes
before and after use)
 Emergency stop button
located in each kitchen
P a g e | 270
PHYSICAL
Control Measures
Ref
196
OPK
Hazard
Work Equipment

Foster
"gastronorm
supra" GS 1351
HT 2 door fridge
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated
/
Description
 Electrics:
shock/ fire
 Food stored at
incorrect
temperatures/
food
contamination
Further
Actions Required
Current Controls
 Students are supervised
when working in kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 User wear PPE
 Equipment CE marked
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked and taken out of
service by technician
 Emergency stop button
located in each kitchen
 Maintain current
controls
 Implement a
preventative
maintenance
schedule for all
kitchen equipment

Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
HAACP – record
temperature
readings
 SOP: required for
use and maintenance
P a g e | 271
PHYSICAL
Control Measures
Ref
197
OPK
Hazard
Work Equipment


Risk(s) Associated /
Description
 Electrics:
shock/ fire
Zanussi
 Low temperatures
ALF1103 1 door  Food stored at
freezer
incorrect
Foster BCF
temperatures/
35/15 blast
food
chiller / freezer
contamination
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Further
Actions Required
Current Controls
 Students are supervised by
staff when working in
kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 Users wear PPE
 Equipment CE marked
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked and taken out of
service by technician
 Emergency stop button
located in each kitchen
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
M
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
 SOP required for use
and maintenance of
equipment
 HAACP – record
temperature readings
P a g e | 272
PHYSICAL
Control Measures
Ref
Hazard
198
Work
Equipment
OPK

Panasonic
1200 ne
1247
microwave
oven
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics
Electric shock/ fire
 Contact with hot
material – when
removing material
from the microwave
Current Controls
 Students are supervised by staff
when working in kitchens
 Users carry out a visual check
before use
 Users report defects to line
manager
 Users wear PPE
 Users shut down equipment
after use and at end of day
 Damaged equipment is marked
and taken out of service by
technician
 Users use oven gloves or dry
cloth when removing material
from microwave
 Users only put appropriate /
suitable material into the
microwave
 Only trained staff and students
are permitted to use and clean
equipment
 Users follow manufacturer’s
instructions
 Students are trained by School
staff on how to use equipment
safely
Further
Actions Required
 Maintain current
controls
 Implement a
preventative
maintenance
schedule
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 SOP: required for
use and
maintenance
P a g e | 273
PHYSICAL
Ref
199
OPK
Hazard
Work Equipment


Moorwood vulcan
8 ring gas cooker
/ range
(Oven section not
in use. No visible
CE mark)
Morice 4 ring gas
cooker / range
(CE marked)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
people with disabilities
Risk(s) Associated
/
Description




Fire
Gas leak
Burns/ scalds
Over crowding
around the range
Control Measures
Further
Actions
Required
Current Controls
 Students are supervised by staff
when working in kitchens
 Students are trained by School
staff on how to use equipment
safely
 All dangerous parts of
equipment suitably and
adequately guarded
 Users carry out a visual check
before use
 Users report defects to line
manager
 Emergency stop: gas and
electricity located in each
kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at end of day
 Damaged equipment is marked
and taken out of service by
technician
 Appropriate fire extinguisher
located in the kitchen
 Maintain
current
controls

Implement a
preventative
maintenance
schedule for
all kitchen
equipment

Stand
Operating
Procedure
(SOP)
required for
use

Replace
tappers with
automatic gas
lighters

Bumper
required on
ranges
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
With
current
controls:
L
All staff and
students
On going
With
Actions
applied:
L
Head of School
May 2014
P a g e | 274
 Users only put appropriate
material on the range
 Induction hobs are available to
avoid crowding around the
range
 Staff restrict the number of
students using the range at
anyone time to prevent
overcrowding
P a g e | 275
PHYSICAL
Control Measures
Ref
200
OPK
Hazard
Work Equipment

Buffalo CE208
single pot
induction hob
"(X 6)"
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated
/
Description
 Electrics
Electric shock
 Hot surface:
burns/ scalds
Further
Actions Required
Current Controls
 Students are supervised by
staff when working in
kitchens
 Students are trained by
School staff on how to use
equipment safely
 Users carry out visual checks
before use
 Users report defects to line
manager
 Emergency stop; electricity
located in each kitchen
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and end of day
 CE marked
 Damaged equipment is
marked and taken out of
service by technician
 Only trained staff and
students are permitted to use
and clean equipment
 Users ensure induction hobs
are located in a safe area
 Maintain current
controls
 SOP required for use
and maintenance

Implement a
preventative
maintenance
schedule on
equipment

One hob is missing
a switch – requires
repair
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 276
before use
 Users only use appropriate
material on hobs
 If required users use a dry
cloth to remove material
from the hob
 Users ensure cables are not
trailing and in a safe location
 Hobs turn off automatically
when material is removed
from the hob
P a g e | 277
PHYSICAL
Control Measures
Ref
201
OPK
Hazard
Work Equipment
Risk(s)
Associated /
Description
 Electrics
 Fire
 Tom Chandley 4  Manual
deck 4 tray
handling:
bakers oven
loading and
unloading the
Who is harmed:
oven
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Further
Actions Required
Current Controls
 Students are supervised by staff
when working in kitchens
 Students are trained by School
staff on how to use equipment
safely
 Users carry out visual checks
before use
 Users report defects to line
manager
 Users wear PPE
 Users follow manufacturer’s
instructions
(instructions located on the side of
the oven)
 Users shut down equipment
after use and at the end of day
 CE marked
 Damaged equipment is marked
and taken out of service by
technician
 All staff compliant with and
adhere to mandatory manual
handling training
 Students are instructed by
School staff how to handle
loads safety
 Maintain current
controls
 SOP required for
use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment

Location of oven
reduces
movement space
in kitchen and
next to range –
reassess location
and accessibility
Risk
H/M/L
(with
controls)
With
current
controls:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
With
Actions
applied:
L
P a g e | 278
 Users asses the weight of a load
before loading into the oven –
if required reduce weight
 Users ensure good visibility
when loading and unloading
material from the oven
 Users avoid over reaching – do
not lift load overhead height
e.g. do not use top deck if it
requires lifting overhead height
or standing on tippy toes
 Users keep the carrying
distances of loads to a
minimum – when unloading
trays ensure a table/ stand is
within in a safe distance to put
the hot trays on
 Users maintain good
housekeeping i.e. cleaning slips/
removing trip hazards
 Students to follow safe work
practices and all instructions
given to them by their lecturer
when working in the kitchens
i.e. safe use of oven
 Users use oven gloves/ or a dry
cloth to remove hot loads from
the oven
 Only trained staff and students
are permitted to use and clean
equipment
P a g e | 279
PHYSICAL
Control Measures
Ref
Hazard
202
Work Equipment
OPK

Prince of
burren 2 door
proving press
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics:
shock/ fire
 Manual handling
Current Controls
 Students are supervised
when working in kitchens
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 User wear PPE
 Equipment is CE marked
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked and taken out of
service by technician
 Emergency stop button
located in each kitchen
Further
Actions Required
 Maintain current
controls
 Implement a
preventative
maintenance
schedule for all
kitchen equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 SOP: required for
use and maintenance
P a g e | 280
PHYSICAL
Control Measures
Ref
203
OPK
Hazard
Work
Equipment
Risk(s) Associated /
Description
Current Controls
 Entanglement
 Users ensure guards are in
place (equipment will
 Electrics
only work when the guard
Electric shock/ fire
 HSIAO LIN  Flour dust
is in place)
"food

Students are supervised
 Contact with moving
machine"
by staff when working in
parts
BM10AT 10
kitchens
 No emergency shut off
lt planetary
 Students are trained by
mixer
School staff on how to
 Kenwood 5lt
use equipment safely
planetary
 User carries out a visual
mixer ("3"
check before use
units)
 User report defects to line
 HSIAO LIN
manager
"food
 Users wear PPE
machine" 20
 Users shut down
lt 11012AT
equipment after use and
planetary
at the end of day
mixer
 Equipment is CE marked
 Cryto peerless
 Damaged equipment is
EM20 20 lt
marked and taken out of
planetary
service by technician
mixer
 Users follow
manufacturer’s
Who is harmed:
instructions
 Staff
 Only trained staff and
members
students are permitted to
 Students
Further
Actions Required
 Maintain current
controls
 Stand Operating
Procedure (SOP)
required for use
(include the safe use
of flour in a mixer)
and maintenance
Risk
H/M/L
(with
controls)
With
current
controls:
H
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 Implement a
preventative
maintenance
schedule (PAT) for
mixers and steal
stands
 Warning signage
required (e.g.
entanglement)
 Emergency shut off
required on planetary
mixers x3
 Repairs needed for
mixers with no
P a g e | 281
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
use and clean equipment
 User do not wear loose
clothing or jewelry when
operating equipment
 Emergency stop button
located in each kitchen
 ‘shoes’ on mixer to
prevent movement
standard switches –
take out of use for
repairs
P a g e | 282
PHYSICAL
Ref
204
OPK
Hazard
Work Equipment

Matfer sugar
lamps
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
 Heat/ burns
Control Measures
Current Controls
 Students are supervised by staff
when working in kitchens
 Students are trained by School
staff on how to use equipment
safely
 Users carry out visual checks
before use
 Users report defects to line
manager
 Users wear PPE
 Users avoid contact with the light
bulb when in use
 Users place lamps in a safe
location when in use – avoid
trailing cables
 Users follow manufacturer’s
instructions
 Users shut equipment down after
use and at the end of day
 CE marked
 Damaged equipment is marked
and taken out of service by
technician
Further
Actions Required
 Maintain current
controls
 SOP required for
use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment
Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 283
Risk Assessment for the School of Culinary Arts and Food Technology, DIT, Cathal Brugha Street, Bakery 1 (BK1)
PHYSICAL
Ref
Hazard
205
Work Equipment
BK1


Risk(s)
Associated /
Description
 Electrics:
shock/ fire
Polar G622 3 door
 Food stored at
undercounter fridge,
incorrect
Ilsa TRMP 3PC/A
temperatures/
3 door
food
undercounter fridge
contamination
(2 units)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk groups
 young persons
 pregnant women
 people with
disabilities
Control Measures
Current Controls
Actions Required
 Students are supervised
when working in bakeries
 Students are trained by
School staff on how to use
equipment safely
 Users carry out a visual
check before use
 Users report defects to line
manager
 User wear PPE
 Equipment CE marked
 Users follow manufacturer’s
instructions
 Damaged equipment is
marked and taken out of
service by technician
 Emergency stop button
located in each bakery
 Maintain current
controls
 Implement a
preventative
maintenance
schedule for all
bakery
equipment

Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
With current
controls:
M
All staff and
students
On going
With
Actions
applied:
L
Head of School
May 2014
HAACP –
record
temperature
readings
 SOP: required for
use and
maintenance
P a g e | 284
PHYSICAL
Control Measures
Ref
206
Hazard
Work
Equipment
BK1

Small
electrical
weighing
scales (15
units)
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated
/
Description
 Electrics:
Electric shock/ fire
 Exposure to
excess flour dust
Current Controls
Actions Required
 Students are supervised by
 Maintain current
staff when working in
controls
bakeries
 Students are trained by
 Implement a
School staff on how to use
preventative
equipment safely
maintenance
schedule for all
 Users carry out a visual
bakery
check before use
equipment
 Users report defects to line
manager
 Signage – see
 Users wear PPE
Health Services
 Users shut down equipment
Executive Health
after use and at the end of
Safety posters
day
(OHO forwarded
 Damaged equipment is
to the School ‘12)
marked and taken out of
service by technician
 Only trained staff and
students are permitted to
use and clean equipment
 Users follow manufacturer’s
instructions
 Emergency stop button
located in each bakery
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
With current
controls:
L
All staff and
students
On going
With Actions
applied:
L
Head of School
May 2014
P a g e | 285
PHYSICAL
Control Measures
Ref
Hazard
207
Work Equipment
BK1
Risk(s) Associated
/Description
 Electrics
Electric shock/ fire
 Jeros 8115 pot  Contact with
washer
moving parts and
chemicals
Who is harmed:
 Hot surface/
 Staff members
equipment
 Students
 Cleaning
 Visitors
chemicals:
Name:
 Contractors/
 Adamatic 5 lt
Service
HW
providers
Hardwater
 Sensitive risk
Automatic
groups
Detergent
 young persons
 Chemex 5lt
 pregnant women
Ultra Rinse
 people with
dish and glass
disabilities
rinse aid
 Calgonite
Washing up
liquid
Current Controls
Actions Required
 Guards – washer only works
when the door is closed down
 Only trained staff are permitted
to use the washer (General
Operative)
 Users carry out a visual check
before use
 Users report defects to line
manager
 Users wear PPE
 Users shut down equipment
after use and at the end of day
 Damaged equipment is marked
and taken out of service by
technician
 Students are supervised when
working in bakeries by staff
 Users follow manufacturer’s
instructions
 Stop button located on washer
 Emergency stop button located
in bakery 1
 Maintain current controls
 SOP required for use
(include handling of
cleaning chemicals) and
maintenance
 Maintain Material Safety
Data Sheets (MSDS) for
cleaning chemicals used
in washer

Risk
H/M/L
(with
controls)
With
current
controls:
L
With
Actions
applied:
L
Person(s)
Responsible
All staff
Head of
School/
housekeeper
Target
Date/
Status
On going
May 2014
Implement a
preventative
maintenance schedule
 Provide gloves for GO
washing and handling
cleaning products
 Train new staff how to
use the washer and
maintain records

Confirm equipment is
CE marked
P a g e | 286
PHYSICAL
Ref
Hazard
208
Work Equipment
BK1


Tom Chley 2 deck
2 tray bakers oven
Sveba Dahlin DC44 4 deck / 4 tray
bakers oven
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated
/
Description
 Electrics
Electric shock/ fire
 Heat: hot
surfaces/ loads
 Manual handling:
loading and
unloading the
oven
(See manual
handling risk
assessment)
Control Measures
Current Controls
 Students are supervised by staff
when working in bakeries
 Students are trained by School
staff on how to use equipment
safely
 Users carry out a visual check
before use
 Users report defects to line
manager
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at the end of day
 CE marked
 Damaged equipment is marked
and taken out of service by
technician
 All staff compliant with and
adhere to mandatory manual
handling training
 Students are instructed by
School staff how to handle
loads safety
 Users asses the weight of a load
Actions
Required
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
 Maintain
current
controls
With current
controls:
L
All staff and
students
On going
 SOP required
for use and
maintenance
With Actions
applied:
L
Head of School
May 2014

Implement a
preventative
maintenance
schedule on
equipment
P a g e | 287







before loading into the oven –
if required reduce weight
Users ensure good visibility
when loading and unloading
material from the oven
Users avoid over reaching – do
not lift load overhead height
e.g. do not use top deck if it
requires lifting overhead height
or standing on tippy toes
Users keep carrying distances of
loads to a minimum – when
unloading trays ensure a table/
stand is within in a safe distance
to put the hot trays on
Users maintain good
housekeeping i.e. cleaning slips/
removing trip hazards
Students to follow safe work
practices all instructions given
to them by their lecturer when
working in bakery’s i.e. safe use
of oven
Use oven gloves/ or a dry cloth
to remove hot loads from the
oven
Only trained staff and students
are permitted to use and clean
equipment
P a g e | 288
PHYSICAL
Control Measures
Ref
209
Hazard
Work Equipment
BK1


Scobie Mc
Intosh SP4
mobile hot
plate
Ennis mobile
hot plate
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
Electric
shock/ fire
 Contact
with hot
surface/
burns
Current Controls
 Guards – each hot plate has a cover. Closed
down when not in use
 Students are supervised by staff when
working in bakeries
 Student trained by School staff on how to
use equipment safely
 Users carry out a visual check before use
 Users report defects to line manager
 Users wear PPE
 Users shut down after use and at the end of
day
 Users ensure hot plates are located in a safe
area when in use
 Damaged equipment is marked and taken
out of service by technician
 Users wear oven gloves or dry cloths when
moving or removing material of the hot
plate
 Only trained staff and students are
permitted to use and clean equipment
 When in use the hot plate is locate in a safe
area of the baker
 Users follow manufacturer’s instructions
Actions
Required
 Maintain
current
controls
 Implement a
preventative
maintenance
schedule
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
With
current
controls:
L
All staff and
students
On going
With
Actions
applied:
L
Head of School
May 2014
 SOP:
required for
use and
maintenance

Signage for
hot plate –
Hot Surface
P a g e | 289
PHYSICAL
Control Measures
Ref
Hazard
210
Work
Equipment
BK1

Hobart H600
planetary
mixer
(on a mobile unit)
 Hobart
A120N
planetary
mixer (2
units)
 Bear AR005
5 LT
planetary
mixers (18
units)
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
Risk(s) Associated /
Description
 Entanglement
 Electrics
Electric shock/ fire
 Flour dust
 Contact with
moving parts
Current Controls
 Users ensure guards are
in place (equipment will
only work when the
guard is in place)
 Students are supervised
by staff when working
in bakeries
 Students are trained by
School staff on how to
use equipment safely
 User carries out a visual
check before use
 User report defects to
line manager
 Users wear PPE
 Users shut down
equipment after use and
at the end of day
 Damaged equipment is
marked and taken out of
service by technician
 Users follow
manufacturer’s
instructions
 Only trained staff and
students are permitted
to use and clean
Actions Required
 Maintain current
controls
 Stand Operating
Procedure (SOP)
required for use
(include the safe
use of flour in a
mixer) and
maintenance
Risk
H/M/L
(with
controls)
With current
controls:
H
With Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 Implement a
preventative
maintenance
schedule (PAT)
 Warning signage
required (e.g.
entanglement)

Wires exposed on
2,4,16,10,1,9 and
15 – take out of
use and repair

Confirm
Immediate
P a g e | 290
groups
 young persons
 pregnant
women
 people with
disabilities
equipment
 User do not wear loose
clothing or jewelry when
operating equipment
 Safety instruction notice
on the mixer (includes
before and after use)
Hobart H600
 Emergency shut off
button located in each
bakery
 Bear mixers located on
shelves under each table
– user ensure good
manual handling when
lifting mixers
equipment is CE
marked
P a g e | 291
PHYSICAL
Control Measures
Ref
211
BK1
Hazard
Work Equipment
Risk(s)
Associated /
Description
 Entanglement
 Electrics
 Minipack prima
Electric shock/
basic food
fire
wrapping machine  Heat seal: burn
 Manual
Who is harmed:
handling
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Current Controls
Actions Required
Risk
H/M/L
(with
controls)
 Student trained by School staff  Maintain current With current
controls:
how to use equipment
controls
L
 Students are supervised when
working in bakeries
 Standard
With Actions
Operating
 Users carry out a visual check
applied:
Procedure
before use
L
(SOP) required
 Users report defects to line
for use
manager
 Users wear PPE
 Implement a
 Equipment is two hand
preventative
operation with a magnetic seal
maintenance
 Users implement team lifting
schedule for all
when loading plastic ream onto
bakery
equipment
equipment
 Users shut down after use and
at the end of day
 CE mark
 Damaged equipment is marked
and taken out of service by
technician
 Only trained staff and students
are permitted to use and clean
equipment
 Follow manufacturer’s
instructions
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 292
PHYSICAL
Control Measures
Ref
Hazard
212
Work
Equipment
BK1

Panasonic
NE-1856 BP
microwave
oven (2
units)
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated
/
Description
 Electrics
Electric shock/ fire
 Contact with hot
material – when
removing material
from the
microwave
Current Controls
 Students are supervised by staff
when working in bakeries
 Users carry out a visual check
before use
 Users report defects to line manager
 Users wear PPE
 Users shut down equipment after
use and at end of day
 Damaged equipment is marked and
taken out of service by technician
 Users use oven gloves or dry cloth
when removing material from
microwave
 Users only put appropriate /
suitable material into the microwave
 Only trained staff and students are
permitted to use and clean
equipment
 Users follow manufacturer’s
instructions
 Students are trained by School staff
on how to use equipment safely
Actions
Required
Risk
H/M/L
(with
controls)
 Maintain
current
controls
With current
controls:
L
 Implement a
preventative
maintenance
schedule
With Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 SOP:
required for
use and
maintenance

No
instruction
on control
panel for
temperature
and time –
requires
repair
P a g e | 293
PHYSICAL
Control Measures
Ref
213
Hazard
Work
Equipment
BK1

Telme CRM
mod 3012
cream
machine
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
Electric shock/
fire
Current Controls
Actions
Required
Risk
H/M/L
(with
controls)
With current
 Students are supervised by staff
 Maintain
controls:
when working in bakeries
current controls
L
 All dangerous parts of equipment
suitably and adequately guarded
 SOP required
With Actions
for use and
 Students are trained by School staff
applied:
maintenance
on how to use equipment safely
L
 Users carry out visual checks before
 Implement a
use
preventative
 Users report defects to line manager
maintenance
 Emergency stop electricity located in
schedule on
each bakeries
equipment
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment after use
and at the end of day
 CE marked
 Damaged equipment is marked and
taken out of service by technician
 Users do not wear loose clothing or
jewelry when operating equipment
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 294
PHYSICAL
Control Measures
Ref
Hazard
214
Work Equipment
BK1

Risk(s)
Associated /
Description
 Electrics
Electric shock/
Ilsa AEFL0002 fire
single door
 Manual
prover /
handling
retarder
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Current Controls
 Students are supervised by staff
when working in bakeries
 Users carry out a visual check
before use
 Users report defects to line
manager
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at the end of day
 CE mark
 Damaged equipment is marked
and taken out of service by
technician
 Only trained staff and students
are permitted to use and clean
equipment
 Users wear gloves or use a dry
cloth when loading and
unloading trays
 Staff attend mandatory Manual
handling training
Actions Required
 Maintain current
controls
 SOP required
for use and
maintenance

Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
With current
controls:
L
All staff and
students
On going
With Actions
applied:
L
Head of School
May 2014
Implement a
preventative
maintenance
schedule on
equipment
P a g e | 295
PHYSICAL
Control Measures
Ref
Hazard
215
Work Equipment
BK1

Sinmag SM-5205
pastry roller (3
units)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated /
Description
 Entanglement
 Electrics
Electric shock/ fire
 Flour dust
 Contact with
moving parts
Current Controls
 Students are supervised
by staff when working
in bakeries
 All dangerous parts of
equipment suitably and
adequately guarded
 Students are trained by
School staff on how to
use equipment safely
 Users carry out visual
checks before use
 Users report defects to
line manager
 Emergency stop
electricity located in
each bakery
 Users wear PPE
 Users follow
manufacturer’s
instructions
 Users shut down
equipment after use and
end of day
 Damaged equipment is
marked and taken out of
service by technician
 Users do not wear loose
Actions Required
 Maintain current
controls
 SOP required for
use and
maintenance

Implement a
preventative
maintenance
schedule on
equipment

1 roller with tape
wrapped around
the electrical lead
– competent
person to repair

Confirm
equipment is CE
marked
Risk
H/M/L
(with
controls)
With current
controls:
L
With Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 296
clothing or jewelry when
operating equipment
 Signage – warning
signage on rollers
 Only trained staff and
students are permitted
to use and clean
equipment
P a g e | 297
PHYSICAL
Control Measures
Ref
Hazard
216
Work Equipment
BK1

Selmi "color"
chocolate
machine
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s) Associated /
Description
 Contact with
moving parts
Current Controls
 Students are supervised
by staff when working
in bakeries
 Users carry out a visual
check before use
 Users report defects to
line manager
 Users wear PPE
 Users follow
manufacturer’s
instructions
 Users shut down
equipment after use and
at the end of day
 CE mark
 Damaged equipment is
marked and taken out of
service by technician
 Only trained staff and
students are permitted
to use and clean
equipment
 Guards in place
Actions Required
 Maintain current
controls
 SOP required for
use and
maintenance

Risk
H/M/L
(with
controls)
With current
controls:
L
With Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
Implement a
preventative
maintenance
schedule on
equipment
P a g e | 298
PHYSICAL
Control Measures
Ref
Hazard
217
Work Equipment
BK1

Buffalo CE208
single pot
induction hobs
(12 units)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
Electric shock
 Hot surface:
burns/ scalds
Current Controls
Actions Required
Risk
H/M/L
(with
controls)
 Students are supervised by
 Maintain current With current
controls:
staff when working in
controls
L
bakeries
 Students are trained by
 SOP required for
With Actions
School staff on how to use
use and
applied:
equipment safely
maintenance
L
 Users carry out visual checks
before use
 Implement a
preventative
 Users report defects to line
maintenance
manager
schedule on
 Emergency stop electricity
equipment
located in each bakery
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at the end of day
 CE marked
 Damaged equipment is
marked and taken out of
service by technician
 Only trained staff and
students are permitted to use
and clean equipment
 Users ensure induction hobs
are located in a safe area
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 299
before use
 Users only use appropriate
material on hobs
 If required users use a dry
cloth to remove material from
the hob
 Users ensure cables are not
trailing and in a safe location
 Hobs turn off automatically
when material is removed
from the hob
P a g e | 300
PHYSICAL
Control Measures
Ref
Hazard
218
Work
Equipment
BK1

Keychoc
CH04
chocolate
kettle (3
units)
Who is harmed:
 Staff
members
 Stiesudents
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilit
Risk(s)
Associated /
Description
 Electrics
Electric shock
 Hot surface:
burns/ scalds
Current Controls
 Students are supervised by
staff when working in
bakeries
 Students are trained by
School staff on how to use
equipment safely
 Users carry out visual
checks before use
 Users report defects to line
manager
 Emergency stop electricity
located in each bakery
 Users wear PPE
 Users follow
manufacturer’s instructions
 Users shut down
equipment after use and at
the end of day
 CE marked
 Damaged equipment is
marked and taken out of
service by technician
 Only trained staff and
students are permitted to
use and clean equipment
Actions Required
 Maintain current
controls
 SOP required for
use and
maintenance

Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
With current
controls:
L
All staff and
students
On going
With Actions
applied:
L
Head of School
May 2014
Implement a
preventative
maintenance
schedule on
equipment
P a g e | 301
Assessment for the School of Culinary Arts and Food Technology, DIT, Cathal Brugha Street, Bakery 2 (BK 2)
PHYSICAL
Ref
219
BK 2
Hazard
Work
Equipment


Sottoriva
FRO/1 bread
roller
Sinmag SM5205 pastry
roller (2 units)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s)
Associated /
Description
 Entangleme
nt
 Electrics
Electric shock/
fire
 Flour dust
 Contact with
moving parts
Control Measures
Current Controls
 Students are supervised by staff when
working in bakeries
 All dangerous parts of equipment suitably
and adequately guarded
 Students are trained by School staff on
how to use equipment safely
 Users carry out visual checks before use
 Users report defects to line manager
 Emergency stop electricity located in each
bakery
 Users wear PPE
 Users follow manufacturer’s instructions
 Users shut down equipment after use and
at the end of day
 Damaged equipment is marked and taken
out of service by technician
 Users do not wear loose clothing or jewelry
when operating equipment
 Signage – warning signage on rollers
 Only trained staff and students are
permitted to use and clean equipment
Actions Required
 Maintain current
controls
 SOP required for use
and maintenance

Implement a
preventative
maintenance schedule
on equipment

Fault with electric plug
socket(s) – when the
pastry roller is turned
on it may run in the
opposite direction
depending on the
electric socket it is
plugged into.
Competent person to
assess

Confirm if equipment
is CE marked
Risk
H/M/L
(with
controls)
With
current
controls:
M
With
Actions
applied:
L
Person(s)
Responsible
Target
Date
/Status
All staff and
students
On going
Head of
School
May 2014
Immediate
May 2014
P a g e | 302
PHYSICAL
Ref
220
Hazard
Work Equipment
BK 2 
Ilsa TRMP
3PC/A 3 door
undercounter
fridge (1 currently
not in use)
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics:
shock/ fire
 Food stored at
incorrect
temperatures/
food
contamination
Control Measures
Current Controls
 Students are supervised
when working in bakeries
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 Users wear PPE
 Equipment CE marked
 Users follow
manufacturer’s
instructions
 Damaged equipment is
marked and taken out of
service by technician
 Emergency stop button
located in each bakery
Actions Required
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
 Maintain current
controls
With current
controls:
M
All staff and
students
On going
 Implement a
preventative
maintenance
schedule for all
bakery equipment
With Actions
applied:
L
Head of School
May 2014

HAACP – record
temperature
readings
 SOP: required for
use and maintenance
P a g e | 303
PHYSICAL
Control Measures
Ref
Hazard
221
Work
Equipment
BK 2

Buffalo
CE208 single
pot induction
hobs (3 units)
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics
Electric shock
 Hot surface: burns/
scalds
Current Controls
 Students are supervised by
staff when working in
bakeries
 Students are trained by
School staff on how to
use equipment safely
 Users carry out visual
checks before use
 Users report defects to
line manager
 Emergency stop electricity
located in each bakery
 Users wear PPE
 Users follow
manufacturer’s
instructions
 Users shut down
equipment after use and
end of day
 CE marked
 Damaged equipment is
marked and taken out of
service by technician
 Only trained staff and
students are permitted to
use and clean equipment
 Users ensure induction
Actions Required
 Maintain current
controls
 SOP required for
use and maintenance

Implement a
preventative
maintenance
schedule on
equipment
Risk
H/M/L
(with
controls)
With current
controls:
M
With Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
P a g e | 304




hobs are located in a safe
area before use
Users only use appropriate
material on hobs
If required users use a dry
cloth to remove material
from the hob
Users ensure cables are
not trailing and in a safe
location
Hobs turn off
automatically when
material is removed from
the hob
P a g e | 305
PHYSICAL
Control Measures
Ref
Hazard
222
Deep Fat Fryers
BK 2 
Prolite LD 50
fat fryer (2
units)
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s)
Associated /
Description




Fire
Burns from oil
contact with
hot surfaces
Eye injuries
from splashes,
slips from oil
spillages
Strains/ sprains
from lifting and
moving
equipment/
basket
Current Controls










Fryers are used only when
necessary and when it is safe
to do so
Students are trained by
School staff on how to use
equipment safely
Only trained staff and
students are permitted to use
a deep fat fryer
Student are supervised when
using fryers
Users follow manufacturer
instructions
Users follow procedure
(SOP) for the safe use and
cleaning of a deep fat fryers
Users do not leave fryers
unattended
Ensure electric socket and
cable are in good condition
and in a safe secure location
– for example away from
water or heat sources
Users clean spillages
immediately
Users wear PPE: chef
Actions Required
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status

Maintain current
controls
With current
controls:
M
All staff and
students
On going

Written cleaning
procedure and
schedule required
for the deep fat
fryer (include daily,
weekly, monthly):
With Actions
applied:
L
Head of School
May 2014

Ensure fryers are
located on a stable
surface and
securely fixed, at a
safe height and
with adequate
space provided
around equipment

Highlight with
signage the
location of the
nearest fire
extinguisher and
fire blanket

Complete
P a g e | 306







uniform and safety shoes.
Use heat resistant glove and
apron if required
Users report defect and
hazards to line manager
Users ensure the floor area
around the deep fat fryer is
clean and free from any
spillages
Users turn off deep fat fryer
when not in use – ensure it
is turned off before leaving
the bakery on break(s) and at
the end class
Users never put water into
or close to the deep fat fryer
Staff trained in ERT
Staff to note the location of
emergency equipment: fire
blanket, extinguisher,
emergency call point, shut
off point
Staff to inform students of
the location of firefighting
equipment
Emergency
Procedure for a
deep fat fryer fire

Closest
extinguisher to the
fryer is a carbon
dioxide – replace
with wet chemical
extinguisher

Wall mount the fire
blanket in a safe
and accessible
location

Identify a safe
location in the
bakery to use a
fryer

Ensure a wet
chemical
extinguisher and
fire blanket is
located in the
bakery
Immediate
Immediate
Immediate/
before use
Immediate/
before use
P a g e | 307
PHYSICAL
Control Measures
Ref
Hazard
223
Work
Equipment
BK 2

Sinmag KM15 spiral
mixer (9
units)
 Mixer"
AMS/S spiral
mixer
(Not in use - no
plug on machine),
 Large
nameless
spiral mixer
(SRL)
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
Risk(s) Associated /
Description
 Entanglement
 Electrics
Electric shock/ fire
 Flour dust
 Contact with moving
parts
 No emergency shut
off
Current Controls
 Users ensure guards are in
place (equipment will
only work when the guard
is in place)
 Students are supervised by
staff when working in
bakeries
 Students are trained by
School staff on how to
use equipment safely
 User carries out a visual
check before use
 User report defects to line
manager
 Users wear PPE
 Users shut down
equipment after use and at
the end of day
 Equipment is CE marked
 Damaged equipment is
marked and taken out of
service by technician
 Users follow
manufacturer’s
instructions
 Only trained staff and
students are permitted to
Actions Required
 Maintain current
controls
 Stand Operating
Procedure (SOP)
required for use
(include the safe use
of flour in a mixer)
and maintenance
Risk
H/M/L
(with
controls)
With current
controls:
H
With Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 Implement a
preventative
maintenance
schedule (PAT)
 Warning signage
required (e.g.
entanglement)
 Sinmag spiral mixers
x3 and AMS spiral
mixer - no
emergency switch
off (currently out of
use) waiting repairs
P a g e | 308
 young persons
 pregnant
women
 people with
disabilities
use and clean equipment
 User do not wear loose
clothing or jewelry when
operating equipment
 Safety instruction notice
on the mixer (includes
before and after use)
 Emergency stop button
located in each bakery
P a g e | 309
PHYSICAL
Control Measures
Ref
Hazard
224
Work
Equipment
BK 2

16 small
electric scales
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
 Electrics:
Electric shock/ fire
 Exposure to excess
flour dust
Current Controls
 Students are supervised by
staff when working in
bakeries
 Students are trained by
School staff on how to
use equipment safely
 Users carry out a visual
check before use
 Users report defects to
line manager
 Users wear PPE
 Users shut down
equipment after use and at
the end of day
 Damaged equipment is
marked and taken out of
service by technician
 Only trained staff and
students are permitted to
use and clean equipment
 Users follow
manufacturer’s
instructions
 Emergency stop button
located in each bakery
Actions Required
 Maintain current
controls

Implement a
preventative
maintenance
schedule for all
bakery equipment
Risk
H/M/L
(with
controls)
With current
controls:
L
With Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 Signage – see Health
Services Executive
Health Safety
posters
(OHO forwarded to
the School ‘12)
P a g e | 310
PHYSICAL
Control Measures
Ref
Hazard
225
Work
Equipment
BK 2

beaumark
"domestic"
BM44
microwave
oven
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated
/Description
 Electrics
Electric shock/ fire
 Contact with hot
material – when
removing material
from the
microwave
Current Controls
 Students are supervised by staff
when working in bakeries
 Users carry out a visual check
before use
 Users report defects to line manager
 Users wear PPE
 Users shut down equipment after
use and at end of day
 Damaged equipment is marked and
taken out of service by technician
 Users use oven gloves or dry cloth
when removing material from
microwave
 Users only put appropriate /
suitable material into the microwave
 Only trained staff and students are
permitted to use and clean
equipment
 Users follow manufacturer’s
instructions
 Students are trained by School staff
on how to use equipment safely
Actions
Required
 Maintain
current
controls
 Implement a
preventative
maintenance
schedule
Risk
H/M/L
(with
controls)
With current
controls:
L
With Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 SOP: required
for use and
maintenance
P a g e | 311
PHYSICAL
Control Measures
Ref
Hazard
226
Work
Equipment
BK 2


Hobart A120
N 12 LT
planetary
mixer
Hobart A200
planetary
mixer
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities
Risk(s) Associated /
Description
 Entanglement
 Electrics
Electric shock/ fire
 Flour dust
 Contact with moving
parts
Current Controls
 Users ensure guards are in
place (equipment will
only work when the guard
is in place)
 Students are supervised by
staff when working in
bakeries
 Students are trained by
School staff on how to
use equipment safely
 User carries out a visual
check before use
 User report defects to line
manager
 Users wear Personal
Protective Equipment
(PPE)
 Users shut down
equipment after use and at
the end of day
 Equipment is CE marked
 Damaged equipment is
marked and taken out of
service by technician
 Users follow
manufacturer’s
instructions
Actions Required
 Maintain current
controls
 Stand Operating
Procedure (SOP)
required for use
(include the safe use
of flour in a mixer)
and maintenance
Risk
H/M/L
(with
controls)
With current
controls:
H
With Actions
applied:
L
Person(s)
Responsible
Target Date /
Status
All staff and
students
On going
Head of School
May 2014
 Implement a
preventative
maintenance
schedule
 Warning signage
required (e.g.
entanglement)
P a g e | 312
 Only trained staff and
students are permitted to
use and clean equipment
 User do not wear loose
clothing or jewelry when
operating equipment
 Safety instruction notice
on the mixer (includes
before and after use)
 Emergency stop button
located in each bakery
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PHYSICAL
Control Measures
Ref
Hazard
227
Work
Equipment
BK 2

Risk(s) Associated /
Description
Current Controls
Actions Required
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
Kromo
K3025 plus
380-400 pot
washer
(Currently out
of use)
P a g e | 314
PHYSICAL
Control Measures
Ref
Hazard
228
Work
Equipment
BK 2



Risk(s)
Associated /
Description
 Electrics
Electric shock/ fire
 Heat: hot
Sveba Dahlin
surfaces/ loads
DC-44 4 deck  Manual handling:
4 tray bakers
loading and
oven
unloading the
Tom
oven
Chandley
(See manual
compacta M
handling risk
4 deck 4 tray assessment)
bakers oven
Sveba Dahlin
10 rack oven
(currently out
of use – trays
don’t fit)
Who is harmed:
 Staff
members
 Students
 Visitors
 Contractors/
Service
providers
Current Controls
 Students are supervised by
staff when working in
bakeries
 Students are trained by School
staff on how to use
equipment safely
 Users carry out a visual check
before use
 Users report defects to line
manager
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at the end of day
 CE marked
 Damaged equipment is
marked and taken out of
service by technician
 All staff compliant with and
adhere to mandatory manual
handling training
 Students are instructed by
School staff how to handle
loads safety
 Users asses the weight of a
Actions Required
 Maintain current
controls
 SOP required for
use and maintenance

Implement a
preventative
maintenance
schedule on
equipment
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
With current
controls:
L
All staff and
students
On going
With Actions
applied:
L
Head of School
May 2014
P a g e | 315
 Sensitive risk
groups
 young persons
 pregnant
women
 people with
disabilities







load before loading into the
oven – if required reduce
weight
Users ensure good visibility
when loading and unloading
material from the oven
Users avoid over reaching –
do not lift load overhead
height e.g. do not use top
deck if it requires lifting
overhead height or standing
on tippy toes
Users keep carrying distances
of loads to a minimum –
when unloading trays ensure a
table/ stand is within in a safe
distance to put the hot trays
on
Users maintain good
housekeeping i.e. cleaning
slips/ removing trip hazards
Students to follow safe work
practices and all instructions
given to them by their lecturer
when working in bakery i.e.
safe use of oven
Use oven gloves/ or a dry
cloth to remove hot loads
from the oven
Only trained staff and
students are permitted to use
and clean equipment
P a g e | 316
PHYSICAL
Control Measures
Ref
229
Hazard
Work Equipment
BK 2 

Sveba Dahlin
prover / retarder
(not currently in
use)
Lillnord prover /
retarder
Who is harmed:
 Staff members
 Students
 Visitors
 Contractors/
Service providers
 Sensitive risk
groups
 young persons
 pregnant women
 people with
disabilities
Risk(s)
Associated /
Description
 Electrics
Electric shock/
fire
 Manual
handling
Current Controls
 Students are supervised by
staff when working in bakeries
 Users carry out a visual check
before use
 Users report defects to line
manager
 Users wear PPE
 Users follow manufacturer’s
instructions
 Users shut down equipment
after use and at the end of day
 CE mark
 Damaged equipment is marked
taken out of service by
technician
 Only trained staff and students
are permitted to use and clean
equipment
 Users wear gloves or use a dry
cloth when loading and
unloading trays
 Staff attend mandatory Manual
handling training
Actions Required
 Maintain current
controls
 SOP required for
use and
maintenance

Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
With current
controls:
L
All staff and
students
On going
With Actions
applied:
L
Head of School
May 2014
Implement a
preventative
maintenance
schedule on
equipment
P a g e | 317
PHYSICAL
Control Measures
Ref
Hazard
230
Work
Equipment
BK 2

Risk(s) Associated /
Description
Current Controls
Actions Required
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
Mono bun
dividing
machine
(BDM)
(Not in use,
trays do not
fit into the
machine)
P a g e | 318
PHYSICAL
Ref
231
Hazard
Risk(s) Associated
/
Description
Control Measures
Current Controls
Actions Required
Risk
H/M/L
(with
controls)
Person(s)
Responsible
Target Date /
Status
Work Equipment
BK 2 
Erecord BMD
130 DC5
Chambers
Eng:0.3.3
P a g e | 319
APPENDIX A
P a g e | 320
Uniform policy for students outside of the School of Culinary Arts and Food Technology and Hospitality and Tourism: To include Erasmus, visiting and
food science students.
Kitchen uniform
 Black shoes (Safety issue only) should be well polished and black socks worn
 Clean, pressed white Lab coat available in Student Union shop
 Hair net/skull cap to be worn at all times in the kitchen
 No jewellery except wedding ring - make up in moderation
 No studs or rings on exposed parts of the body
 You should be well presented, clean and neatly groomed (hair net) - Males, clean shaven
 Hands immaculately clean at all times
 Hair net: if hair touches collar, long hair must be worn beneath net/skull cap
 Finger nails must be kept short and immaculately clean at all times
 Nail polish or fake nails are not permitted
 No personal clothing or bags in the kitchen area (use lockers)
P a g e | 321
APPENDIX B
Duties of the General Operatives
(Kitchen Opening and Closing down Checking System)
Date: ___________________
Kitchen No: ____________________
Time: ________________
Class opening and closing down procedures
Time
1
Sweep floors and under tables, and check general cleanliness of kitchen
8.30am
2
Food order collection, checks food order before leaving food stores and
delivering to class
Collect and Delivers equipment, instruments for kitchen classes and the
transporting and re-storing of same as required.
8.45am
3
4
5
6
7
8
9
10
11
9am – 9.30
Cleans equipment as required to include
Washing and/or cleaning of electrical laboratory equipment and instruments in
the kitchen
Reporting all defective equipment identified to technical officer (health and
safety requirement)
Liaising with housekeeper and lecturing staff to ensure that cleaning of the
kitchen is conducted as required.
Provides cleaning assistance in other kitchens as required.
Daily duties
Assisting with Health and Safety procedures
Closing Down Procedures
Check that all bags/containers are Sealed /closed (flour, sugar etc.) before
leaving class
Daily duties
Daily duties
Floors are cleaned between classes/move to another (closed kitchen) to assist
with deep cleaning are required.
Check that all equipment is washed and stored away by the end of class.
Including fat frying equipment
Checked Tick
Daily duties
Daily duties
Daily duties
Planned schedule will be posted as required for
deep cleaning.
Scheduled cleaning of cooker hoods and fat
frying units to be arranged with housekeeping
P a g e | 322
12
Clean/wipe heavy spillages as required from all equipment used (ensure all
electrical and ovens are turned off and cool before cleaning). Ensure that a safe
practice is employed when cleaning of ovens and cooker.
All staff are responsible to ensure that floors and area outside kitchens are clear
of spillages staff need to check these areas following the removal of waste and
cleaned if necessary.
Re-Opening Procedures for next class as per stage 1 above
Additional duties may be assigned as required
Regular inspection checks will be made by Housekeeping and Head of Department/ School/ Assistant Head of School
P a g e | 323
Opening and Closing down Procedures for all Practical Cookery and Pastry Classes
Programme Code: DT __ Year: ______
Group: ______
Kitchen: ________________
lesson No. ______
Student Head Chef Name: ______________________
Time: __________________
LECTURER to assign students for one or more of the following tasks
Task
1.
Class opening and closing Procedures
Before entering any kitchen - Wear appropriate uniform and safety shoes - Wash and sanitise hands
Responsible
All students
2.
Check food and equipment order prior to Class commencing – amounts and condition
3.
Check station, tables and equipment to ensure they are clean
All students
4.
Class commences under supervision of Lecturer
All students
5.
Gather equipment and set up work station, Select and weigh all ingredients as per lesson plan
All students
6.
All students
8.
Operate a clean as you work system during all practical classes Clean/wipe heavy spillages as required from all
equipment used during the class
Food waste management system must be operated in all classes, use appropriate waste disposal units for separation
of food waste and recycling
Assign two students to sweep floors and under tables
Assigned task
9.
Finished product for shop - deposit into White Plastic Dixie Trays, record items, store for collection by lab aide
Assigned task
10.
Assigned task
11.
Stores returns, - ensure that all ingredients are correctly repacked and recorded on returns sheet Seal/close all bags (floor, sugar etc) before leaving class
Table tops washed with hot soapy water – Do not use sanitizer food items should not be wiped onto the floor)
12.
All Equipment washed and dried, correctly stored, - Trays, Bowls, Pots, Moulds, Plates, Cutlery, Machinery etc.
Assigned task
13.
All ovens, cookers, electric fat fryers and any other cooking equipment must be powered off and cleaned, blast
chilled units must not be left running once class has finished, and all food must be removed and refrigerated if
needed
Clean/wipe heavy spillages, splashes as required from all equipment used - ensure all electrical and gas equipment
are powered off and cooled before cleaning
Sinks and wash hand basin cleaned with hot soapy water. Kitchen clothes placed in allocated container for
Assigned task
7.
14.
15.
Checked
Assigned student
All students
Assigned task
Assigned task
Assigned task
P a g e | 324
16.
collection
Liquids must not under any circumstances be left cooking once the class has finished and kitchen is closed
Lecturer
Lecturer Signature _____________________________________
Date ________________________
Lecturers are requested to return completed SOP RECORD to John Hoey’s Office
P a g e | 325
Programme Code: DT
Year: ____
Kitchen: __________________
Opening and Closing down Procedures for Practical Classes
Group: ______
Student Head Chef Name: _______________________
lesson No. _________
Time: __________________
LECTURER to assign students for one or more of the following duties
Task
Class opening and closing Procedures
Responsible
1.
Wear appropriate uniform and safety shoes - Wash and sanitise hands on entering Kitchen
2.
Check food order prior to Class commencing.
3.
Check station, tables and equipment to ensure they are clean
All students
4.
Class commences under supervision of Lecturer
All students
5.
Gather equipment and set up work station, Select and weigh all ingredients as per lesson plan
All students
6.
All students
8.
Operate a clean as you work system during all practical classes Clean/wipe heavy spillages as required from all
equipment used during the class
Food waste management system must be operated in all classes, use appropriate waste disposal units for separation
of food waste and recycling
Assign two students to sweep floors and under tables
Assigned task
9.
Prepare finished product for shop - deposit into White Plastic Dixie Trays and store for collection.
Assigned task
10.
Assigned task
11.
Stores returns, - ensure that all ingredients are correctly repacked and recorded on returns sheet - Seal/close all
bags (floor, sugar etc) before leaving class
Table tops washed with hot soapy water – Do not use sanitizer food items should not be wiped onto the floor)
12.
All Equipment washed and dried, correctly stored, - Trays, Bowls, Pots, Moulds, Plates, Cutlery, Machinery etc.
Assigned task
13.
All ovens, cookers and other cooking equipment must be powered off and cleaned
Assigned task
14.
Clean/wipe heavy spillages, splashes as required from all equipment used - ensure all electrical and gas equipment
are powered off , and cooled before cleaning.
Sinks and wash hand basin cleaned with hot soapy water. Kitchen clothes placed in allocated container for
collection
Assigned task
7.
15.
Checked
All students
Assigned student
All students
Assigned task
Assigned task
P a g e | 326
Lecturers are required to retain a copy of this SOP
Signed _____________________________________
Date ________________________
P a g e | 327
APPENDIX C
Objects
Hazards
Controls

Overheated cooking oil (e.g. in a Provide fire blanket and extinguisher in a prominent position adjacent to stovetop
Burning fat and deep fryer) may catch fire on Building Office to ensure that simple brief instructions in how to use fire blanket to smother flames from
stovetop
burning fat or oil are displayed on the wall, all member of staff are trained in the use of this equipment.
fires
 Hotplates or burners which  The Porters desk telephone number is displayed in every kitchen located close to the door. The fire system
remain hot enough to start fires will activate the alert and emergency operational procedures for the building. All staff working the kitchens are
required to ensure they are fully compliant with the fire safety training. No cooking equipment should be left
unattended if switched on.

Electrical fire
Short circuit in electrical
equipment or appliance




Buildings Office to ensure that fire extinguisher in the kitchen area is safe for use on electrical fires
Check that extinguisher is included on list for regular testing, and has been tested recently.
All staff members have a responsibility to ensure that they are aware of procedures when dealing with
electrical fires.
In the event of electrical fire full shut down should be activated by pushing the shut off switch located beside
the kitchen exit door.


Leaking gas may explode or 
fumes overcome workers in
proximity of leak

Fire extinguishers, fire blankets
 The Buildings Office maintain firefighting equipment.
or smoke alarms
 As part of regular safety checks ensure smoke alarms and fire extinguishers have been tested and repaired if
smoke alarms
required (refer to buildings safety statement and territory requirements for testing and maintenance)
Leaking gas
Fire control

The Building Office have an established procedure for dealing with gas leakage. Staff who notice or suspect a
gas leak should quickly shut off gas supply using the shut off switch located beside the exit door in the kitchen
and immediately inform the Buildings Office.
P a g e | 328

Untrained staff administrating
fire control

Health and Safety provide appropriate training (Emergency Response Training) to staff in
administrating fire control (e.g. fire extinguishers, fire blankets)

Emergency signage
 Buildings Office check that appropriate emergency signage is in place, appropriately lit and is regularly tested
Emergencies / Signs not in place or not lit as and is fully operational
required
 Lecturer to check on entering that kitchen area has clear path to emergency exits by more than one route
evacuations
 Lack of emergency procedures
 / Buildings to ensure appropriate emergency procedures as in place.
programs
 All staff to ensure that they are familiar with procedures and that they follow these procedures in the event of
 Staff untrained in evacuation
alarm activation.
procedures
 Conduct regular emergency evacuation drills to test procedures / programs and systems
 The School to ensure lecturers receive appropriate training for coordinating emergency responses.
 Ensure all workers are familiar with all emergency response procedures, emergency alarm sounds and be able
to act accordingly.
P a g e | 329
APPENDIX D
Objects

Floor surface



Housekeeping 

Hazards
Controls
Spillages, oil on floor, wet floor surfaces may be a slip

hazard
Carpet patterns on floors can cause vertigo and alter

depth perception
Plush carpet catches feet
Kitchen floors are a non-slip floor material or one with a textured surface to reduce
possibility of slipping.
Use a non-slip floor polish or cleaner.
Choose plain patterns without swirls or 3D images on carpets.
Tripping hazards left on floor (e.g. cartons and boxes)

Slipping hazards (e.g. spills)

Disease from pests, vermin attracted to the area by
food debris left in rubbish bins, on floor and

underneath storage cupboards
Ensure there is adequate 'off-the-floor' storage for kitchen supplies.
Ensure that floor is kept clean, free of litter and any spillages are immediately
cleaned up.
Ensure kitchen floors are free from obstruction so they can be wet-mopped and
polished.
Provide a bin for disposal of waste materials adjacent to the pot washing and
dishwashers, separate bins to be used for other rubbish as per local collection
services (separate paper, glass, cans, plastic bottles etc.).
Kitchen supervisor to conduct regular housekeeping inspections.



Change in floor 
level or surface
Changes in floor level (e.g. step or ramp)
Interface between different floor materials
(e.g. from tiled floor to a carpeted one)





Where possible ensure that joins are flush with adjoining floor levels and are not
raised at any point.
Use rounded facing for joins not at same level.
Display appropriate signage to identify the hazard to people using the area.
Where necessary extra lighting and floor markings to identify the hazard to people
using the area.
The School to avoid having changes in surface where these occur at unexpected
P a g e | 330
points in the walk area.

Damaged flooring

Floor furnishings
Damaged flooring (e.g. cracked or broken tiles, holes in Ensure any damaged flooring is repaired as soon as possible
carpet, projecting edging strips)
 Place appropriate warning signs over damaged area, or remove access to the area
until repaired
Having mats and other floor furnishings may introduce
 Ensure rugs and other floor furnishings are easily visible and have a low profile to
trip or slip hazards
reduce chance of tripping.
 Ensure mats are rubber backed to prevent shifting.
APPENDIX E
Objects

Eating utensils
Hazards
Controls
Spread of bacteria via food residues on dishes, 
food and drink containers, cooking pots, which
have been inadequately washed after use

Dishwashing machine, general operative to establish a roster system for daily washing of all
dishes, glasses, cups, food containers.
Housekeeper/ Culinary supervisor to ensure that the general operative or lab aide is trained
and that they rinse their dishes after use and place these in the dishwasher for cleaning.
Have the dishwashing machine cleaned, including filters, on a regular basis in line with the
manufacturer’s instructions.
Use a dishwashing powder / liquid which kills harmful bacteria as part of the washing
process.
Where no dishwasher is installed, staff should wash and dry their dishes after use, and
remove / store these away from the sink area.
Carry out regular inspections of the kitchens and wash-up areas to ensure that staff are
complying with sound hygienic practice.




P a g e | 331

Using unclean dish cloths and tea towels


Dish cloths and
tea towels


Food
contamination

Contamination by mould and bacteria from food
 Require all staff to label any items which are to be stored in the fridge for any length of
left in the refrigerator or left uncovered
time, so that old food may be identified.
 Organise for the refrigerator to be emptied at regular intervals and cleaned on a regular basis
in line with the manufacturer’s directions and School SOP.
Poor standards of personal hygiene

Food handling


Allergies
Housekeeping/Culinary Supervisor to ensure that tea towels are laundered appropriately.
Provide sufficient changes of dish cloths and tea towels to ensure that these can be rotated
when laundering becomes necessary.
Dispose of dishcloths as necessary.
Workers in the workplace may have a range of
allergic reactions to certain foods


Actively promote the washing of hands as a hygiene precaution before handling food and
after using the toilet.
Place signs in kitchen area and in toilets to remind all staff and students to wash their hands.
Encourage workers with food allergies (e.g. anaphylaxis) to make the employer and other
workers aware of their condition.
Employer to implement appropriate exposure prevention measures and response
procedures (e.g. first-aid). Ensure that students are not exposed to foods that are the cause
of their allergic reaction (students should be advised to withdrawn if the programme is not
suitable).
Make staff aware if they have colleagues who have allergies and what precautions or policies
are in place.
P a g e | 332
APPENDIX F
Objects
Hazards
Controls

Unpleasant odours permeating adjacent to work areas


Food preparation involving use of cooker, hotplates and ovens
 Ensure that heat from cooking operations in the kitchen does not affect
generates additional heat in the area.
the nearest temperature control point and activate the heat/fire alarm
system.
 All actions necessary to maintain the heat at workable levels - install a
separate air-conditioner in the kitchen
Extractor fan are installed which vents cooking smells to the outside air.
Food odours
Heat from cooking

Steam
Excessive condensation from steam generated from boiling 
water


Smoke from burning food, cooking oil

Smoke


The School has a range hood with fan above cook tops in production
kitchens to disperse steam from cooking pans, and smaller extracting unit
in the kitchens.
To reduce steam where boiling water is required the School has install
boiling units with water tap for instant delivery of hot water.
Locate electric toasters/ grills away from smoke alarms so these do not
activate prematurely.
The School has installed a ceiling mounted extractor fans and range hood
above stove to disperse smoke.
Instruct users to switch on extractor fan and / or range hood before
starting to prepare food which may burn or smoke.
P a g e | 333
APPENDIX G
Objects

Boiling water

units

Hazards
Controls
Poorly placed boiling water units may increase chance

of burns

Poorly maintained units

Boiling water supply is hot enough to scald
Ensure adequate room and accessibility to unit to enable safe use.
Include as part of the Schools health and safety - weekly visual inspections.
Select units with safety devices built in that reduce the risk of scalding, to be inspected
annually.
Ensure appropriate signage is displayed warning users of hot water/steam.


Contact with exposed wiring or any internal part of a Kitchen appliances inspected on a regular basis (weekly by Lab technician) daily by staff
using the kitchen or restaurant or bakeries, and if required tested, and record this
Portable kitchen broken appliance which is connected to the power
supply
information.
appliances
 Immersing the body of an electrical appliance in water
 Remove from service any appliance which is identified for repair, and label it
for cleaning purposes
appropriately.
 Failing to isolate an appliance from power supply  Ensure that instructions for use of any appliance are accessible to workers in a known
before washing sharp blades or moving parts
location.
 Fingers contact heated platens of sandwich maker  Place small signs near appliance power points as a reminder to workers to switch off
whilst inserting or removing a sandwich
power and disconnect from socket prior to cleaning after use.
 Contact with the exterior surface of a kitchen appliance
 Remove and replace any kitchen appliance where touching the exterior can cause a
which has defective insulation
burn.

Refrigerators

Refrigerator temperature is consistently above the 
recommended temperature for safe food storage
Food is left in refrigerator until mouldy or past its safe
'use by' date
Periodically check that refrigerator temperature complies with requirements for safe
storage and if required locate a thermometer in the fridge. Arrange for refrigerator to
be periodically emptied and the inside washed and cleaned according to the
manufacturer’s instructions
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
Microwave
ovens



Removing food from a microwave oven which is 
situated at or above eye level
Spilt food left un-cleaned in microwave

Use of wrong type of food containers and covers
Malfunction or misuse may cause leakage of radiation

from microwave unit


All microwave ovens should be placed on a counter top purpose designed shelf where
it is easy to see inside and load or unload contents.
Arrange for inside of microwave oven to be periodically washed and cleaned according
to the manufacturer’s instructions. See School SOP for cleaning.
Ensure users clean up spillages immediately.
Place sign on oven door listing those food container types and coverings which should
not be used in the oven. (i.e. metal objects, foil.)
If the microwave appears damaged, it should not be used until a competent person has
tested and checked that the leakage does not exceed the recommended limit.

Hotplates accidentally left on after user has finished Provide pots and pans which are designed for use on the type of cooker hotplates /
rings, and are the correct diameter for the hot plates.
Hot tops / oven cooking and left the area
 Using pots and pans which are not suitable for the type
 Do not put cooking oil in pots.
of cooker hotplates or rings
 Ensure the pot is the correct size for the task.
 Grasping oven shelves which are hot enough to cause
 Place sign adjacent to ovens surface warning workers of risk of burning from oven
surfaces.
burning
 Removing oven trays with food on them at completion
of heating

Dishwashers

Poor stacking of dishes / glasses (including
overloading) resulting in breakages
Machine overflows due to food debris left in
dishwasher



Purchase dishes / glasses that are the appropriate size for dishwasher and stackable.
Ensure that care is taken by staff and students when loading large quantities of dishes
(especially tall glasses), that these are stacked correctly and will not move or are struck
during the washing cycle.
Post signage informing general operatives/lab aide and all staff using washing
equipment to rinse dishes of food residues before loading dishes into dishwasher.
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
Contact with sharp and serrated knives which have 
Knives, scissors been left on worktops, placed in dishwasher or put
away in drawers amongst other (non-sharp) cutlery 
 Wrong choice of knife, or inappropriate method of 
cutting food, resulting in knife slipping and cutting the
user

Provide appropriate safe storage bags for very sharp knives used in food preparation
(e.g. a knife bags).
Lectures’ to receive a tool box talk to reinforce knife safety.
Ensure that all staff know not to put these knives in drawers hidden amongst sundry
cutlery.
Instruct lecturer to inform students not to put very sharp knives in the dishwasher, but
to wash them carefully by hand avoiding contact with the blade. Provide knife skills
sessions for students.
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Objects
Hazards
Controls
Chemicals are stored in the kitchen area

Chemicals stored above head height may spill on
worker lifting them down

Hazardous substances stored with non
hazardous substances and are hard to distinguish
Hazardous chemicals not securely contained 
potentially producing odours / fumes
Do not store chemicals in kitchens; keep them in a designated area for storing chemicals.
Ensure all hazardous substances are stored in a secure location.
Do not store hazardous substances on a shelf above head height.
Maintain clear separation of storage of hazardous substances from non-hazardous
substances
Ensure that all hazardous substances are kept in undamaged containers with secure caps or
lids.

Manufacturer’s instructions unknown or not 
followed (e.g. Oven cleaners, Pesticides, Drain
Cleaners)
Staff should obtain and read instructions for use, consult the Safety Data Sheets (SDS), and
know safe handling precautions to take before working with a hazardous substance.

Substances kept in containers without proper
labels
Housekeeping should record details of all hazardous substances and maintain file for all
hazardous substances used / stored in the workplace.
Ensure that all hazardous substances are clearly marked. Dispose of all unidentified
substances appropriately.

Storage



Handling
Labelling and
identification


First-aid
treatment
Contact with an unknown substance


Treat contact with unknown substances with caution until substance is identified.
First-aid training courses cover this - to ensure that all staff members receive information
about treatment for skin or eye contact with, and for inhaling or accidentally swallowing,
hazardous substances used at the workplace.
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APPENDIX H
Safety Procedures for using a flambé lamp
 The lamp is filled with the correct fuel
 The correct amount of fuel is used
 If gas is used the canister is correctly in place
 The lamp is filled in a safe area (On a tray to retain the fuel)
 (Out-side the back of the restaurant/ building)
Or
 In a tiled area for the Kitchen away from food
 The Grid is correctly placed back on the lamp
 The lamp is placed on a salver or fire proof tray
 Check that no napkin (paper, linen or tray mat) has been placed on the salver/ tray
 The salver/ tray is placed in from the edge / side of the Guéridon.
 There is a taper for lighting the lamp
 There is a cap for extinguishing the lamp
 Do not bend over the lamp when lighting
 Check that the pan is not too hot before flaming
 The pan is removed from the lamp before flaming
 A measure is used to flame the dish (not the bottle)
 Do not flame the dish near a draught from a door or window
 Do not bend over the pan when flaming the dish.
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